Raspberry Sorbet

Prep: 15 Minutes, plus 5 hours freezing time

Cook: 5 Minutes

Makes: 750mls

Difficulty:

Cuisine:

Saved:

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This delicious sorbet is dairy and fat free! Scoop it into crisp waffle cones or serving glasses for the easiest of desserts.

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Raspberry Sorbet

Ingredients:

1 cup water

1 cup caster sugar

500g Creative Gourmet frozen Raspberries

1 tablespoon lemon juice

1 free-range very fresh egg white

Method:

Combine water and sugar in a small saucepan. Bring to the boil, stirring constantly until sugar dissolves. Reduce heat to low and simmer for 5 minutes. Remove from heat and cool (it makes 250ml)
Place frozen raspberries and 250ml sugar syrup (from step 1) into a food processor. process until smooth
In batches, press the raspberry mixture through a fine sieve into a bowl (see tip). Discard seeds in sieve. Wipe out the food processor bowl with paper towel
Add sieved raspberry mixture, lemon juice and egg white. Process until well combined. Pour into a 1 litre air-tight container
Freeze, gently stirring sorbet mixture about every 20 minutes for the first hour, then leave to freeze for 4-5 hours or overnight until just firm and serve

Tips & Hints:

Using a wooden spoon, press the pureed berry mixture through a sieve (not too fine) to remove the raspberry seeds
Scrape the deseeded berry puree from underside of the sieve to avoid wastage, the sorbet can be made 4-5 days before serving