Quick & Easy

Raspberry sorbet

All you need is a little patience and a good blender and you could be delighting your dinner guests with this raspberry sorbet. You can experiment with all kinds of berries and fruit, but we love the glorious colour.



1.Stir the water and sugar in small saucepan over heat, without boiling, until sugar dissolves; bring to a boil. Reduce heat, simmer, uncovered, without stirring, 5 minutes.
2.Blend or process raspberries, juice and hot sugar mixture until smooth.
3.Push mixture through fine sieve into 20cm x 30cm lamington pan; discard seeds. Cover with foil; freeze until firm.
4.Chop frozen berry mixture coarsely. Blend or process with egg whites until smooth and paler in colour. Return mixture to pan, cover; freeze until firm.

This recipe can be made a week in advance. Raspberries may be replaced with any other berry. If using an ice-cream churner, combine fruit puree with egg whites; churn following manufacturer’s instructions.


Related stories