Ingredients for Raspberry Or Red Current Sorbet
- Frozen Raspberries
- ¾ cup granulated sugar
- Lemon
- 2 large egg whites
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How to Make Raspberry Or Red Current Sorbet
- Combine raspberry puree, red currant puree, and sugar in a food processor or blender. Blend until completely smooth.
- Stir in lemon juice and rose water (if using).
- In a separate bowl, whisk egg whites until stiff peaks form.
- Gently fold the egg whites into the fruit puree mixture until just combined. Be careful not to deflate the egg whites.
- Pour the mixture into a shallow, freezer-safe container. Cover with plastic wrap, pressing it directly onto the surface to prevent ice crystal formation.
- Freeze for at least 4 hours, or until solid. For best results, churn the sorbet every hour for the first three hours. Alternatively, allow the sorbet to soften slightly before serving for a smoother consistency.
- Scoop and serve immediately. Garnish with fresh raspberries and/or red currants if desired.
Nutrition Information (Approximate per serving)
Sodium
0 g
Sugar
180g
Fat
0g
Carbs
16g
Recipe Tags (Choose a tag and find related recipes!)
15 Minutes Or Less Time To Make Course Main Ingredient Cuisine Preparation Low Protein Healthy 5 Ingredients Or Less Desserts Fruit Easy European Low Fat Vegetarian Frozen Desserts English Food Processor Blender Freezer Dietary Low Sodium Low Cholesterol Low Saturated Fat Healthy 2 Low In Something Berries Equipment Small Appliance
