Fruit Sorbet Recipe
Summary
Main IngredientFruits
Ingredients
| Water | 275 Milliliter | |
| Granulated Sugar | 100 Gram | |
| 275 ml Unsweetened fruit puree | ||
| Egg white | 15 Milliliter, dried | |
| Water | 60 Milliliter | |
Directions
1. Place the water and sugar in a saucepan. Heat gently until the sugar has dissolved, then bring to the boil and boil steadily for 5 minutes.
2. Add the fruit puree to the syrup and leave to cool. It may be any unsweetened puree such as raspberry, blackcurrant, plum or strawberry. If using strawberry, add
30 ml/2 tbls of lemon juice.
3. When quite cold, freeze the puree until slushy. Blend the egg white with 15 ml/1 tbls of the water until smooth, then stir in the remaining water and whisk until very stiff. Fold into the partially frozen sorbet, return to the freezer and freeze until firm.
2. Add the fruit puree to the syrup and leave to cool. It may be any unsweetened puree such as raspberry, blackcurrant, plum or strawberry. If using strawberry, add
30 ml/2 tbls of lemon juice.
3. When quite cold, freeze the puree until slushy. Blend the egg white with 15 ml/1 tbls of the water until smooth, then stir in the remaining water and whisk until very stiff. Fold into the partially frozen sorbet, return to the freezer and freeze until firm.
Chef
