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Raspberry Sorbet Veg CD DP 10mins plus freezing
Serves 4-6 Cold Vegetarian Fruit Desserts Ices Gluten Wheat Dairy Free
Ingredients 450g/1lb fresh or thawed frozen Raspberries 100g/1oz Caster Sugar 150ml/5fl.oz. Water The Juice of one lemon 1 Egg White
Instructions
1. Place the raspberries in a food processor or blender and puree. Pass through a sieve into a mixing bowl. Set aside.
2. 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 rapidly for 5 minutes until the mixture becomes syrupy and sticky. Set aside to cool.
3. Add the syrup to the fruit puree together with the lemon juice and mix well.
4. Place the mixture in a rigid container, cover and place in the freezer until beginning to freeze around the edges.
5. Whisk the egg white until quite stiff and fold into the partly-frozen mixture. Return to the freezer until frozen.
Alternatively, freeze-churn the mixture at stage 4 for 20 minutes. There is no need to add the egg white if this method is used.
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