Raspberry Lemon Sorbet
|Fresh raspberries||700 Gram (3 Cups)|
|Lemon juice||2 Tablespoon|
|Water||236 Milliliter (1 Cup)|
|Sugar||113 Gram (1/2 Cup)|
|Lemon zest||1⁄4 Teaspoon|
|Riesling||2 Tablespoon (Late Harvest)|
|Egg whites||2 Large|
In food processor or blender, puree berries and lemon juice.
In saucepan, add water and sugar, dissolve sugar over low heat; let cool.
Mix in berry puree, lemon zest, and Riesling.
Whip egg whites to firm and fold in.
Use ice cream maker and freeze until firm.