Raspberry sorbet at home

The first step is to grind raspberries with a blender (do not forget to leave some berries to decorate the finished dish). Then rub the berry mass through a fine sieve. This is necessary so that the sorbet turns out to be homogeneous and very tender.
Put the raspberry puree aside for now, and transfer the contents of the sieve remaining after wiping the berries into a suitable container, pour water (100 ml) and bring to a boil. Keep on fire for 1-2 minutes, then strain the broth and add ordinary and vanilla sugar to it. If the berries are sour, the amount of sugar can be increased.
Now you need to bring the broth to a boil again, and while it is standing on the stove, prepare the starch. It is done this way: pour 15 g of corn starch into 50 ml of cold water and mix thoroughly so that there are no lumps left.
And now the broth has boiled – it's time to move on to the next step. Pour the diluted starch into the broth and keep it on low heat, stirring constantly until the liquid thickens. The resulting jelly must be cooled, then mix it with mashed potatoes and lemon juice and send the future delicacy to the freezer for several hours.
While the sorbet is frozen, it needs to be whipped a couple of times with a blender. Do not be lazy to do this - and the dessert will turn out airy, creamy, with a delicate consistency.
Raspberry sorbet is ready to serve. You just have to decorate it with a sprig of mint and berries. By the way, the delicacy can be prepared in advance for any holiday - in special containers for freezing it can be stored in the freezer for quite a long time.
I hope raspberry sorbet will give you a little summer mood, regardless of the time of year.