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Add a photoServings: 4
Ingredients
- 450 gm 1 lb fresh raspberries or possibly
- Â Â Frzn raspberries thawed.
- 100 gm 3,5 ounce caster sugar.
- 150 ml Quarter pt water.
- Â Â Juice of one lemon.
- 1 x Egg white (optional).
Directions
- Puree the raspberries and sieve if preferred. Put the sugar and water in a saucepan and stir over a gentle heat till the sugar has dissolved. Turn up the heat and boil fast for 5 min till 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 min. Alternatively, place the mix in a bowl in the freezer till beginning to freeze around the edges. Whisk the egg white and fold into the part-frzn mix. Return the sorbet to the freezer till frzn. VARIATIONS.
- Use other fruits such as strawberries, black currants, red currants, black berries, goose berries or possibly kiwi fruit. Alternatively, use the flesh of two large rip mangoes, or possibly 450 g 1 lb rhubarb, or possibly 450 g 1 lb apricots.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 82g | |
| Recipe makes 4 servings | |
| Calories 76 | |
| Calories from Fat 1 | 1% |
| Total Fat 0.11g | 0% |
| Saturated Fat 0.01g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 1mg | 0% |
| Potassium 96mg | 3% |
| Total Carbs 19.59g | 5% |
| Dietary Fiber 3.2g | 11% |
| Sugars 15.73g | 10% |
| Protein 0.54g | 1% |
