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Ingredients

300g frozen raspberries, plus extra, defrosted, to serve
150g (1 cup) icing sugar mixture
1 teaspoon vanilla extract
2 tablespoons fresh lime juice, plus lime slices to serve
375ml (1 1/2 cups) buttermilk
200g Greek-style yoghurt
250ml (1 cup) soda water
250ml (1 cup) cranberry juice
Fresh mint sprigs, to serve

Method

Step 1 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.
Step 2 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.
Step 3 Process in a food processor until smooth. Return to container. Freeze for 8 hours or until firm.
Step 4 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.

Sherbet spider

How to make Sherbet spider

Ingredients

Method