• Prep Time:
  • Cooking Time:
  • Serves: 4 Servings

Raspberry Sorbet

  • Recipe Submitted by on

Category: Desserts

 Ingredients List

  • 450 g 1 lb fresh raspberries or
  • Frozen raspberries thawed.
  • 100 g 3,5 oz caster sugar.
  • 150 ml Quarter pt 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. VARIATIONS.

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 g 1 lb rhubarb, or 450 g 1 lb apricots.

 Share this Recipe

Recipes by Course

Recipes by Main Ingredient

Recipes by Cuisine

Recipes by Preparation

Recipes by Occasion

Recipes by Dietary

Sign Up and Create a Cookbook Today!

Please Sign in to your Account or Sign up if you are new user.

Who loves our Healthy Recipes?