Easy Raspberry Sorbet

Cook Time 15 minutes + refrigeration

Servings 1.5 litres


600g frozen raspberries, defrosted
1 cup of caster sugar
100ml water
1 ½ tsp. lemon juice.
1 egg white


Make a sugar syrup by bringing to the boil the sugar, water and lemon juice. Allow it to thicken slightly before taking off the heat and cooling slightly.

Process raspberries in a food processor and strain through a sieve to remove the seeds.  Mix the sugar syrup through the raspberry puree and pour into a large tray that will fit into the freezer. Freeze until almost frozen.

Now break up the iced raspberry puree and process again in the food processor. With the motor still going slowly add the egg white until well combined and glossy.

Place this sorbet mixture into a container and re-freeze until set before serving.

Note: To make this sorbet extra glossy and smooth, process the mixture again after freezing for the second time.


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