Ingredients
Method
1.In a medium saucepan, stir sugar and juice over medium heat for about 5 minutes, or until sugar dissolves. Bring to the boil. Reduce heat; simmer for 1 minute. Cool.
2.Process or blend raspberries, cream and rind until smooth. Stir in cooled juice mixture.
3.Churn mixture in an ice-cream machine, following manufacturer’s instructions, until firm. (Or, pour mixture into a shallow, freezer-proof container; freeze until just set. Chop mixture, process until combined; return to container and freeze). Transfer to an airtight container; freeze for 4 hours or overnight until firm.
4.Pour soft drink into eight glasses; top each with a scoop of sherbet and extra raspberries. Stir to combine.
The sherbet is also delicious served on its own as a dessert. Do ahead: Make the sherbet up to 2 days ahead; cover and freeze until required. You will need to start this recipe the day before.
Note
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