raspberry sorbet ice-cream sandwiches

  • ½ cup (125ml) water
  • 1 cup (220g) caster (superfine) sugar
  • 1 teaspoon vanilla extract 
  • 1 tsp finely grated lemon rind
  • 4 cups (640g) frozen raspberries
  • 8 store-bought round shortbread biscuits
  • fresh raspberries, to serve 
  • icing (confectioner’s) sugar, to dust
  1. Place the water, sugar, vanilla and lemon rind in a medium saucepan over high heat. Bring to the boil and cook for 6 minutes or until reduced and syrupy. Set aside syrup to cool slightly.  
  2. Place the syrup and raspberries in a food processor and process until combined. Pour mixture into a 20cm x 30cm metal tin and freeze for 3–4 hours or until set. 
  3. Cut the sorbet into squares. Working in batches, place the sorbet in a food processor and process until smooth. Return the sorbet to the metal tin and place in the freezer for 1 hour or until ready to serve. 
  4. Scoop sorbet onto half of the biscuits. Sandwich with remaining biscuits. Dust with icing sugar and serve with fresh raspberries. Makes 8.  

+ The sorbet can be made a few days ahead and stored in a metal tin, covered with plastic wrap, in the freezer. 

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