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.
 
        


          
            