Raspberry Sherbet [ice cream maker]
Servings: Approximately 4 cups [1 L]
IngredientsPreparation
  • 2 teaspoons [4.5 g] unflavored gelatin
  • 1/4 cup [60 mL] cold water
  • 4 cups [1 L] fresh raspberries
  • 3/4 cup [150 g] sugar
  • 1 3/4 cups [440 mL] water
  • 1/4 cup [60 mL] lemon juice
  • 2 egg whites
  • Sprinkle unflavored gelatin over cold water; set aside.
  • Clean, rinse then delicately pat dry raspberries using paper toweling.
  • Press raspberries through a fine sieve or a potato ricer, into a bowl.
  • Into a medium casserole, bring together raspberry puree, sugar, water and lemon juice to a boil.
  • Cover and leave to simmer, without stirring, for 5 minutes.
  • Then mix swollen gelatin into boiling mixture, until completely dissolved.
  • Leave to cool completely, then refrigerate mixture until really cold.
  • Beat egg whites until stiff yet still wet.
  • Well beat cold mixture, then fold in beaten egg whites.
  • Pour mixture into ice cream maker cylinder.
  • Process following manufacturer's instructions.