Raspberry Sorbet.

* Exported from MasterCook *

RASPBERRY SORBET.

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
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450 g 1 lb fresh raspberries or
Frozen raspberries thawed.
100 g 3,5 oz caster sugar.
150 ml Quarter pt water.
Juice of one lemon.
1 Egg white (optional).

Puree the raspberries and sieve if preferred. Put the
sugar and water in a saucepan and stir over a gentle
heat until the sugar has dissolved. Turn up the heat
and boil fast for 5 minutes until a sticky syrup
forms. When the syrup has cooled, mix it with the
fruit puree and lemon juice. Freeze in an ice cream
maker for 20 minutes. Alternatively, place the mixture
in a bowl in the freezer until beginning to freeze
around the edges. Whisk the egg white and fold into
the part-frozen mixture. Return the sorbet to the
freezer until frozen. VARIATIONS.

Use other fruits such as strawberries, black currants,
red currants, black berries, goose berries or kiwi
fruit. Alternatively, use the flesh of two large rip
mangoes, or 450 g 1 lb rhubarb, or 450 g 1 lb apricots.



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