The interior designer, cook and author shares a family favourite summer recipe
250ml raspberry juice – for this you will need about 500g of very ripe, fresh or frozen raspberries
100g caster sugar
200ml Jersey cream
Firstly juice the raspberries. To do this, use a sieve and push the raspberries through it using a wooden spoon. Catch the juice underneath in a bowl. Place all of the ingredients into an ice cream machine and churn until thick, then freeze. This ice cream is best eaten within an hour of making.
Ice cream machine
Sophie uses the Gelato Chef 2200 from Magimix.
The sorbet bowls pictured are available from the Sophie Conran online shop
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