Method :
-
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.
-
Increase the heat and boil briskly,
without stir, for 8 minutes or until a syrup has formed, cool.
-
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.
-
Whisk the egg whites until stiff and
fold into the raspberry mixture.
-
Return to the container, cover and
seal, then return to the freezer.
-
Transfer the sorbet to the
refrigerator 10-15 minutes before serving, to soften.
Serves 5
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