Raspberry sorbet at home

2 servings
5 hours

First of all, you need to grind raspberries with a blender (do not forget to leave a little berries to decorate the finished dish). Then wipe the berry mass through a fine sieve. This is necessary for the sorbet to be homogeneous and very tender. Set the raspberry puree aside for now, and transfer the contents of the sieve left after wiping the berries to a suitable container, fill with water (100ml) and bring to a boil. Hold on heat for 1-2 minutes, then strain the decoction and add regular and vanilla sugar to it. If the berries are acidic, the amount of sugar can be increased. Now you need to bring the decoction to the boil again, and for now it will stand on the stove, prepare the starch. This is done like this: Fill 15g of cornstarch with 50ml of cold water and mix thoroughly so there are no lumps left. And now the decoction has boiled - it's time to move on to the next step. Pour diluted starch into the decoction and keep on low heat, stirring constantly until the liquid thickens. The resulting jelly must be cooled, after which mix it with mashed potatoes and lemon juice and send the future treat to the freezer for a few hours. While the sorbet is frozen, it must be beaten with a blender a couple of times. Do not be lazy to do this - and the dessert will turn out to be airy, creamy, with a delicate consistency. The raspberry sorbet is ready to be served. You are left to decorate it with a sprig of mint and berries. By the way, the treat can be prepared in advance for any holiday - in special containers for freezing it can be stored in the freezer for a rather long time. I hope the raspberry sorbet will give you a little summer mood regardless of the time of year.