Raspberry Sorbet Recipe

Ingredients

• 500g frozen raspberries
• 1 cup sugar
• 1/4 cup fresh lemon juice
• 2 cups water
• 1 egg white

Instructions

1. In a saucepan, combine the sugar and water and bring to a boil, stirring until the sugar dissolves. Let it cool down completely.
2. Puree the raspberries in a blender or food processor until smooth.
3. Strain the puree through a fine mesh strainer to remove the seeds.
4. Add the puree to the cooled sugar syrup along with the lemon juice and whisk well.
5. Pour the mixture into an ice cream maker and churn for 20-30 minutes, or until it thickens and freezes.
6. While the sorbet is churning, beat the egg white in a separate bowl until stiff peaks form.
7. About 5 minutes before the sorbet is done churning, add the egg white and churn for another 5 minutes.
8. Transfer the sorbet to a container and freeze for at least 2 hours before serving.

Serving Suggestions

Serve Raspberry Sorbet with fresh raspberries and a sprig of mint. This sorbet is also delicious accompanied by light shortbread cookies or made into a float with sparkling water or Champagne.

Verdict

This Raspberry Sorbet recipe is a refreshing and stunning summer dessert. The sorbet is simple to make and perfect for entertaining. It’s creamy and slightly tart, which makes it a perfect palate cleanser after a heavy meal. The addition of egg white gives a light and fluffy texture to the sorbet and makes it super smooth. Overall, it’s a crowd-pleasing recipe and delivers on both flavor and texture.