Raspberry Sorbet Recipe
Ingredients
| Sugar | 4 Ounce | |
| 1/4 pt. raspberry puree | ||
| Water | 1/2 Pint | |
| Gelatine | 1 Teaspoon | |
| Egg white | 1 | |
| Lemon juice | 1 Tablespoon | |
Directions
Mix sugar and water in a small pan, stir until boiling and boil 5 minutes Remove from the heat.
Add the gelatine and stir until dissolved.
Cool.
Fresh or thawed frozen raspberries can be used to make the puree.
Add puree and lemon juice to the cooled syrup.
Pour into a tray and freeze to a mush.
Beat the egg white stiff.
Put the frozen ice in a bowl and beat smooth.
Fold in the egg white.
Finish freezing.
It should be softish when served and will keep several days in the ice compartment of a refrigerator.
Add the gelatine and stir until dissolved.
Cool.
Fresh or thawed frozen raspberries can be used to make the puree.
Add puree and lemon juice to the cooled syrup.
Pour into a tray and freeze to a mush.
Beat the egg white stiff.
Put the frozen ice in a bowl and beat smooth.
Fold in the egg white.
Finish freezing.
It should be softish when served and will keep several days in the ice compartment of a refrigerator.
Chef
