Ingredients
Serves 4750g frozen organic raspberries
85g fructose (such as Tate & Lyle, available at supermarkets)
10 ml (2 tsp) vodka
Crushed dry ice
Method
Thaw the raspberries, then purée them in a food processor or blender. Pass the purée through a coarse sieve to remove the seeds.
Weigh out 625g of the purée and add to a bowl containing the fructose and vodka. Stir until the fructose has dissolved. At this point the sorbet base can be refrigerated until needed.
To prepare the frozen sorbet, pour the raspberry base into the bowl of a food mixer and, using the paddle attachment, begin mixing it at a slow speed. Crush the dry ice by wrapping in a tea towel and beating with a rolling pin. (Watch your fingers.) Slowly add spoonfuls of crushed dry ice. Continue mixing and adding dry ice a little at a time until the sorbet has frozen.
Serve immediately or place in the freezer.