Cool down on those long summer days with this vibrant and tangy sherbet spider.
- Place raspberries, icing sugar mixture, vanilla extract and 1 tbs of the lime juice in a saucepan over medium-low heat. Stir for 5 minutes or until berries break down. Strain through a fine sieve into a bowl. Discard the solids. Set aside to cool.
- Stir the buttermilk and yoghurt into the raspberry mixture. Transfer to an airtight container. Place in the freezer for 2-3 hours or until just firm.
- smooth. Return to container. Freeze for 8 hours or until firm.
- Combine the soda water, cranberry juice and remaining lime juice in a jug. Pour into 2 glasses, add slices of lime and large scoop of sherbet to each. Top with extra raspberries and mint sprigs.
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