lemon sherbet with raspberries
- 1 cup (250ml) water
- 1 cup (220g) caster (superfine) sugar
- 1 cup (250ml) lemon juice
- ½ cup (125ml) buttermilk
- raspberries, to serve
- Place the water, sugar and lemon juice in a small saucepan over medium heat. Stir until the sugar dissolves. Increase the heat to high, bring to the boil and cook for 2 minutes. Set aside to cool. Stir through the buttermilk and pour into 4 x 1 cup-capacity (250ml) glasses. Freeze for 2 hours or until just set. Top with raspberries to serve.
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