Raspberry sorbet

Ingredients:

300 ml raspberries, juiced
175 g raw sugar cane
100 ml water

Preparation:

Heat the water and the sugar gently in a small heavy-based casserole until the sugar dissolves. Stir gently from time to time to loosen the sugar from the base.
Bring to boil and boil for 1 minute. Cool before mixing the raspberry juice. Stir well, then freeze in a shallow non.metal container until solid (4-6 hours).
Just before serving, break into chunks and blend until smooth. Serve immediately.