Ingredients :

• Frozen raspberries — The heart of the recipe—and they must be frozen, not fresh. Freezing breaks down the fruit’s cells and gives it that smooth texture without professional equipment. Use whole raspberries, not crumbles or coulis. A supermarket brand works perfectly fine.
• Lime juice — Fresh if possible. Bottled lime juice often has a slightly unpleasant bitter aftertaste. Half a lime is enough for 400 g of raspberries—it’s there to enhance the fruit, not dominate. If you only have yellow lemons on hand, that works too.
• Maple syrup — It sweetens without feeling heavy and adds a slight depth that white sugar lacks. Grade A (amber, light taste) is preferred so as not to overpower the raspberry. Liquid acacia honey also works if that’s what you have.