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.
You may need it
Mixing Bowl Set
Food Storage Container Set
Kitchen Utensil Set