Serves 4-6

250g caster sugar

¼ tsp natural vanilla extract

15 large mint leaves and 15 small ones

500g raspberries

2 lemons, juiced

Put the sugar and vanilla in a large mixing bowl with the large mint leaves. Pour over 250ml boiling water, and stir until the sugar dissolves, then leave to stand for 10 minutes.

Put the raspberries in a blender or food processor with the lemon juice. Measure out 400ml of the sugar syrup and strain onto the raspberries. Blend to a pulp, then sieve well, until only the seeds are left in the sieve; remember to scrape any purée from the underside.

Chill well in the fridge, then churn in an ice-cream maker or still-freeze (see link). When the sorbet is nearly firm, chop the remaining mint leaves into the smallest possible pieces (you want them to be the merest flecks), discarding any stalks and ribs, then stir in until well distributed.

After churning, scrape into a container, cover and place in the freezer for 1-2 hours until it reaches a scoopable consistency. If frozen solid, transfer to the fridge for 15 minutes or so before serving.

Times Recommends

• 21 top tips for Christmas
• Chocolate and chestnut souffle cake
• Rabbit and oysters — feasts of Christmas past