Yield: 4 Servings
|450 grams||1 lb fresh raspberries or|
|\N \N||Frozen raspberries thawed.|
|100 grams||3,5 oz caster sugar.|
|150 millilitres||Quarter pt water.|
|\N \N||Juice of one lemon.|
|1 \N||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.