Raspberry and Elderflower Sorbet

Another delicious concoction from Donna Hay. We made this dessert for family this Christmas as it suits not only the hot Christmas we have in Australia, but also the food intolerances of the family. We strained the fruit to remove the seeds so used a few more raspberries - but this is only for food intolerances and isn't a necessary step.

• Ready In: 5 hrs 15 mins
• Yields: 1 litre

Ingredients

• 4  cups frozen raspberries, 500g
• 1⁄2 cup boiling water, 125ml
• 1 1⁄4  elderflower cordial, 310ml

Directions

1. Place all ingredients in a food processor and process until combined.
2. Pour into a freezer proof container and freeze until set, approximately 3-4 hours.
3. Cut the sorbet into chunks and reprocess in the food processor until smooth.
4. Return to the freezer for 1 hour or until ready to serve.