An outstanding summertime delight, freshly made Raspberry Sorbet is always a great pleasure and far more flavorful that almost anything store-bought. A refreshing, sweet, tangy flavor enhances every spoonful.
- 450 grams (1 pound) fresh raspberries or frozen raspberries thawed
- 100 grams (3.5 ounces) caster (superfine granulated) sugar
- 150 ml (1/4 pint) 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.
- 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 grams (1 pound) rhubarb, or 450 grams (1 pound) apricots.
- Peaches, nectarines, watermelon, pineapple, prickly pear and other fruits may also be used.
Scoop small portions of the sorbet and serve three in a serving dish or cocktail glass and garnish with fresh berries and mint leaves or an orange or lemon slice.