Raspberry Sorbet

Squeeze the lemon. Put sugar with 200 ml water in a pot and bring to a boil until the sugar is completely dissolved. Then add the lemon juice.

Thaw the berries, puree them and pass through a sieve to remove the seeds. Mix the berry puree with the sugar syrup. Then let the mixture cool completely.

Then either freeze for 30 minutes in an ice cream maker. Or: pour the sorbet into a freezer-safe container, place it in the freezer and stir well with a fork every 30 minutes for 4 hours to prevent large ice crystals from forming and to make the sorbet nice and creamy. Arrange in a bowl and serve.