Raspberry sorbet.
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Raspberry sorbet.
  Sorbet    Dessert  
Last updated 6/12/2012 1:19:54 AM. Recipe ID 51421. Report a problem with this recipe.
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      Title: Raspberry sorbet.
 Categories: Dessert, Sorbets
      Yield: 4 Servings
 
    450 g  1 lb fresh raspberries or
           Frozen raspberries thawed.
    100 g  3,5 oz caster sugar.
    150 ml Quarter pt water.
           Juice of one lemon.
      1    Egg white (optional).
 
  Puree the raspberries and sieve if preferred. 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 fast for 5 minutes until a
  sticky syrup forms. When the syrup has cooled, mix it with the fruit
  puree and lemon juice. Freeze in an ice cream maker for 20 minutes.
  Alternatively, place the mixture in a bowl in the freezer until
  beginning to freeze around the edges. Whisk the egg white and fold
  into the part-frozen mixture. Return the sorbet to the freezer until
  frozen. VARIATIONS.
  
  Use other fruits such as strawberries, black currants, red currants,
  black berries, goose berries or kiwi fruit. Alternatively, use the
  flesh of two large rip mangoes, or 450 g 1 lb rhubarb, or 450 g 1 lb
  apricots.
 




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Recipe ID 51421 (Apr 03, 2005)

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