Desserts Recipes - Raspberry Sorbet Recipe

Ingredients

Serves 4-6

• 500 g/1 lb raspberries

• 125 g/4 oz sugar

• 300 ml/1/2 pint water

• 2 egg whites

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Method:

1. Pass the raspberries through a sieve and discard the pips. Put the sugar and water into a saucepan and stir over a gentle heat until the sugar has dissolved.

2. Increase the heat and boil briskly, without stirring, for 8 minutes or until a syrup has formed. Allow to cool.

3. Stir the syrup into the raspberry puree and pour into an ice tray or shallow rigid container. Place in the freezer for 1 hour or until just smooth.

4. Whisk the egg whites until stiff and fold into the raspberry mixture. Return to the container. Cover and seal, then return to the freezer.

5. Transfer the sorbet to the refrigerator 10-15 minutes before serving, to soften slightly.