*  Exported from  MasterCook  *
                             RASPBERRY SORBET.
 Recipe By     : 
 Serving Size  : 4    Preparation Time :0:00
 Categories    : 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
  450       g            1 lb fresh raspberries or
                         Frozen raspberries thawed.
  100       g            3,5 oz caster sugar.
  150       ml           Quarter pt water.
                         Juice of one lemon.
    1                    Egg white (optional).
   Puree the raspberries and sieve if preferred. Put the
   sugar and water in a saucepan and stir over a gentle
   heat until the sugar has dissolved. Turn up the heat
   and boil fast for 5 minutes until a sticky syrup
   forms. When the syrup has cooled, mix it with the
   fruit puree and lemon juice. Freeze in an ice cream
   maker for 20 minutes. Alternatively, place the mixture
   in a bowl in the freezer until beginning to freeze
   around the edges. Whisk the egg white and fold into
   the part-frozen mixture. Return the sorbet to the
   freezer until frozen. VARIATIONS.
   Use other fruits such as strawberries, black currants,
   red currants, black berries, goose berries or kiwi
   fruit. Alternatively, use the flesh of two large rip
   mangoes, or 450 g 1 lb rhubarb, or 450 g 1 lb apricots.
                    - - - - - - - - - - - - - - - - - -