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Raspberry sorbet

Raspberry sorbet Cook Expert
 

Preparation : 5 min Resting : -
Cooking : - Equipment :
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Serves 4-6 :
400 g frozen raspberries
1 egg white
75 g caster sugar
1 tbsp lemon juice
1Chill the metal bowl and put all the ingredients into it. Run the FROZEN DESSERT programme. If necessary, scrape down the wall of the bowl.
2Form quenelles of ice cream using 2 spoons and serve immediately. Or, to scoop the ice cream, place in the freezer for a few minutes. Do not refreeze.
© photographs Sandra Mahut
© Hachette Livre (Marabout) 2016
Chef’s tip

To chill the bowl, place a few ice cubes in it and run the CRUSH programme; empty and dry thoroughly.
For a lighter sorbet, after running the FROZEN DESSERT programme, fit the whisk and run the EXPERT programme for 30 seconds/speed 6.


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ALL COMMENTS
Anna30

Loved this sorbet. I used 4 tbs of maple syrop instead of sugar and the combination of sweet/tart flavours turned out great. The suggested amount made too much for two people, we froze the leftovers.

Dash68

this recipe is amazing. so creamy yet with no dairy.

RuthieJ

Delicious, just a little too sweet. could do with a little less sugar. so easy!

Kristen Wuillemin

so easy - tart, lemoney and sweet

Ashley

So yum!