200 g graham cracker crumbs
75 g melted butter
500 g raspberry sorbet
100 g fresh raspberries for garnish
Combine melted butter and graham cracker crumbs, then press into the bottom of a pie plate. Let it cool for half an hour.
Smooth the top of the crust with a spoon after adding the raspberry sorbet.
Freeze until solid, at least three hours. Before slicing and serving this cool dessert, garnish with fresh raspberries.