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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.

 

 

 

 

More Dessert  Recipes  |   Sweet Sauce Recipes  |  What's in Season

 

 

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Key techniques required to make this recipe

 

Bake - To cook in an enclosed oven

Beat To introduce air into a mixture using a utensil such as a wooden spoon, fork or whisk, in order to achieve a lighter texture.

 

Freezing/Make ahead

 

Tips, Options and Substitutions

 

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Main equipment required to make this Recipe

 

Mixing Bowl

Wooden or Plastic Spoon

 

Related Recipes and Information

More Dessert  Recipes 

 Sweet Sauce Recipes 

What's in Season

 

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