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Raspberry Sorbet Crush

Diet.Chef's picture
Ingredients
  Raspberries 8 Ounce, thawed if frozen (225 Gram)
  Lime juice 1 , rind grated and juiced
  Orange juice 1⁄2 Pint (300 Milliliter)
  Caster sugar 8 Ounce (225 Gram)
  Egg whites 2 Medium
Directions

1. Set the freezer to rapid freeze. If using fresh raspberries pick over and lightly rinse.
2. Place the raspberries in a dish and, using a masher, mash to a chunky puree.
3. Place the lime rind and juice, orange juice and half the caster sugar in a large heavy-based saucepan.
4. Heat gently stirring frequently until the sugar is dissolved. Bring to the boil and boil rapidly for about 5 minutes.
5. Remove the pan from the heat and pour carefully into a freezable container.
6. Leave to cool, then place in the freezer and freeze for 2 hours, stirring occasionally to break up the ice crystals.
7. Fold the ice mixture into the raspberry puree with a metal spoon and freeze for a further 2 hours, stirring occasionally.
8. Whisk the egg whites until stiff. Then gradually whisk in the remaining caster sugar a tablespoon at a time until the egg white mixture is stiff and glossy.
9. Fold into the raspberry sorbet with a metal spoon and freeze for 1 hour. Spoon into tall glasses and serve immediately. Remember to return the freezer to its normal setting.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
American
Course: 
Dessert
Method: 
Boiled
Restriction: 
Vegetarian
Ingredient: 
Raspberry
Interest: 
Everyday, Healthy
Preparation Time: 
10 Minutes
Cook Time: 
10 Minutes
Ready In: 
20 Minutes

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