1.25kg fresh raspberries, plus extra to garnish
Juice of one lemon
1 litre water
550g caster sugar
200g glucose syrup
1. Blitz the raspberries and lemon juice in a blender until smooth, then pass through a sieve, using a ladle to push the pulp through
2. Place the water, sugar and glucose syrup into a heavy-based pan and bring to the boil. Remove from the heat and place into a basin of crushed ice to cool.
3. Once completely cold, stir in the raspberry syrup and mix well.
4. Place the mixture into an ice cream maker and churn until smooth, then place in the freezer until set.
Serve with fresh berries and mint for a cooling summer treat!