Raspberry Sorbet

Happy Mother’s Day to all the Mums out there! Tonight, I have the honour of preparing the Mother’s Day dessert for a dinner party with my extended family. After much thought, I have decided to make a rich chocolate tart to serve with raspberry sorbet.

This raspberry sorbet recipe is one of the first I ever used when cooking by myself. In the school holidays, my sister and I would each cook one thing out of the Australian Women’s Weekly cookbooks we purchased in 2007. Mine would be from “Good Food: Desserts” (surprise, surprise) and Laura’s from “Potatoes”. As you can tell, it certainly wasn’t the most nutritious meal! But it was a lot of fun and helped Laura and I get into cooking.

I still love this sorbet – it’s perfectly tangy but sweet with a strong raspberry flavour. It’s also great as it doesn’t require an ice-cream machine. Hopefully it’s as useful for you as it has been for me 🙂

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Ingredients (serves 8-10 on the side or 6-8 as the whole dessert)
1 ½ cups water
1 cup caster sugar
900g frozen raspberries
1 ½ tablespoons lemon juice
3 egg whites

Method
Stir the water & sugar in a small saucepan over a medium heat, without boiling, until the sugar dissolves. Bring to the boil. Reduce the heat & simmer, uncovered, without stirring for 5 minutes.

Blend the raspberries, lemon juice & sugar syrup in a blender until smooth.

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Push mixture through a fine sieve into a 20cm x 30cm lamington pan (or 2 smaller pans) lined with clingfilm. Discard seeds. Cover with foil; freeze until firm.

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Coarsely chop the frozen berry mixture and add it to the blender with the egg whites. Blend until smoother and paler in colour. Return mixture to the pan, cover & freeze until firm.

Serve & enjoy!

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Recipe adapted from the Australian Women’s Weekly ‘Good Food: Desserts’

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