Raspberry Sorbet in a Gluten & Dairy-Free Chocolate Cone

Method

1. Freeze the ice cream maker bowl for 8-12 hours beforehand.
2. Place the sugar and water into a medium-sized saucepan and warm gently over a medium heat until the sugar dissolves. Then boil for 2-3 minutes until the mixture is slightly syrupy.
3. Pour the syrup into a bowl, add the lemon juice and leave to cool.
4. Pure the raspberries in a liquidiser or with a stick blender. Place a sieve over the bowl of syrup and press the pure through with the back of a spoon to extract as much juice as possible. Discard the pips. Add the raspberry flavour to the mixture.
5. Chill the mixture for at least 2 hours and preferably overnight.
6. Take the ice cream bowl from the freezer. Following the manufacturer’s instructions, add the mixture to the bowl and churn for 20-30 minutes until the sorbet reaches a soft scooping consistency.
7. Scoop and serve immediately or freeze in an airtight container until needed.
8. To make the cones, place all the cone ingredients into a bowl or blender and mix into a smooth batter, thick enough to coat the back of a spoon. Leave the mixture to rest for 5 minutes.
9. Preheat the cone maker. Spoon 2-3 tablespoons of mixture onto the hotplate, spread evenly and close the lid. Cook for 4-5 minutes.
10. Lift the wafer out onto a folded tea towel and use the towel to fold it around the ice cream cone shaper. Hold in place until the cone cools and keeps its shape, then remove the cone and leave to cool completely. Repeat with the remaining mixture.
11. To decorate, place the chocolate into a bowl and melt, either in the microwave on defrost for about a minute or over a pan of simmering water. Stir until smooth.
12. Dip each cone into the chocolate, tilting the bowl to give a good collar of chocolate, and then decorate with the sprinkles and 100s and 1000s. Stand the cones upright in mugs or tall glasses to set.