1/3 cup Chelsea Raw Sugar
3 tsps lemon juice
1 cup freshly squeezed orange juice, strained
500g frozen raspberries

1. Combine Chelsea Raw Sugar, lemon juice and orange juice in a small saucepan and stir over a low heat until the sugar has dissolved. Bring to the boil and cook over a medium heat without stirring for 2 mins. Allow to cool for 5 mins.
2. Puree raspberries in a food processor; add syrup and process.
3. Pour into a shallow Pyrex or glass dish and freeze overnight.
4. Cut into chunks and process in the food processor until a fine icy texture is formed. Return to freezer in plastic container.
5. To serve, simply process in food processor or use a fork to break up.
6. Spoon into bowls and enjoy.