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Thursday, 21 April, 2005 3:05 PM |
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| Raspberry
Sorbet |
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serves
4-6 |
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| Ingredients:
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| 450g
fresh or thawed raspberries |
| 100g
caster sugar |
| 150ml
water |
| juice
of a lemon |
| One
egg white |
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| Method: |
- Place the raspberries in a food processor or blender and puree. Pass
through a serve into a mixing bowl and set aside.
- Put the sugar and water in a saucepan and stir over a gentle heat
and boil rapidly for 5 minutes until the mixture becomes syrupy and
sticky. Set aside to cool.
- Add the syrup to the fruit puree together with the lemon juice and
mix well.
- Place the mixture in a rigid container, cover and place in the freezer
until beginning to freeze around the edges.
- Whisk the egg white until quite stiff and fold into the partly frozen
mixture. Return to the freezer until solid.
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