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
  1. 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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