*  Exported from  MasterCook  *

                            Raspberry Sorbet

Recipe By     :
Serving Size  : 4    Preparation Time :0:00
Categories    : Sorbet

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
 450       g            Raspberries (1 lb) -- fresh or
                        - thawed
 100       g            Caster sugar (3-1/2 oz)
 150       ml           Water (1/2 c)
   1                    Lemon -- juice of
   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 ripe mangoes, or 450 g
  (1 lb) rhubarb, or 450 g (1 lb) apricots.
 

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