Ingredients

lemon sorbet
2 x 300g tin of raspberries in juice
6 tsp sugar
fresh mint

Notes

If using shop-bought sorbet check the ingredients to make sure it doesn't have egg white in it.

Method

To make the coulis drain the raspberries, reserving 5 tbsp of the juice. Add the sugar to the raspberries and reserved juice and whizz in a blender. Now push the mixture through a sieve to get rid of the pips. Put into a small saucepan, bring to the boil and boil for 1 minute. Leave to cool.

To serve, put a scoop of sorbet into each bowl, pour some coulis over and top with a sprig of fresh mint. Delicious!