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Easy Raspberry Sorbet

Dessert.Master's picture
Ingredients
  Raspberries/Null 1 Pound (500 Gram)
  Water/Null 300 Milliliter (1 1/4 Cups)
  Liquid honey/Null 6 Tablespoon (Null)
  Egg white/Null 1 (Null)
  Raspberries/Mint leaves 3 (To Decorate)
Directions

1. Puree the raspberries in a blender or food processor. Rub through a nylon sieve to remove the pips.
2. Mix the puree with the water and honey and pour into a rigid freezerproof container. Cover, seal and freeze for about 3 hours, until half-frozen. Turn into a bowl.
3. Whisk the egg white until stiff, then whisk into the half-frozen raspberry puree. Return to the container, cover, seal and freeze for about 2 hours, until firm.

Recipe Summary

Cuisine: 
American
Course: 
Dessert
Method: 
Chilling
Restriction: 
Vegetarian
Ingredient: 
Raspberry

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