Strawberry raspberry sorbet

Serves 6
250g raspberries
400g strawberries
Juice of 1 lemon
175g caster sugar
Pinch of salt
  1. Add all of the ingredients to a food processor and blitz until smooth. Strain through a fine sieve into a bowl and discard the seeds.
  2. Transfer to an ice cream machine and churn until it reaches a “soft scoop” texture. Transfer to a container and freeze until firm.
  3. Let the sorbet sit at room temperature for 5-10 minutes before scooping.

Per serving: 153k cals, 0.5g fat (0g saturated), 39.3g carbs (34.3g sugars), 1g protein, 4.1g   bre, 0.002g sodium