Harshita Sinha
2 cups fresh or frozen raspberries, 3/4 cup sugar, 1/2 cup water, 1 tbsp lemon juice.
Start by making a simple syrup. Combine sugar and water in a saucepan over medium heat. Stir until sugar dissolves.
Heat ghee in a pan.
Blend your raspberries into a smooth puree. You can use fresh or frozen raspberries.
Strain the raspberry puree to remove seeds and get a smooth texture.
Mix the raspberry puree with the syrup and add a splash of lemon juice for extra brightness.
Place the mixture into a shallow dish and freeze for 4-6 hours, stirring every 30 minutes to break up ice crystals.
Once frozen, scrape with a fork to fluff up your sorbet. Serve and enjoy your homemade raspberry treat.