Raspberry & rosemary sorbet

Put the sugar in a small pan with 115ml water, set over a low heat and heat until the sugar has dissolved (about 5 minutes).

Meanwhile, blend the raspberries, lime juice and rosemary leaves in a food processor or high-speed blender until fairly smooth. Strain into a bowl, then mix with the sugar syrup. Transfer to a freezerproof container or loaf tin, seal (or cover) and freeze for 6 hours, stirring with a fork every hour or so.

Put in a food processor and whizz until smooth, then return to the freezer for 30 minutes before serving. Alternatively, churn in an ice-cream maker according to appliance instructions.