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    Sorbet: Raspberry Cream Sorbet


    Source of Recipe


    Marge Clark

    List of Ingredients




    3/4 c Sugar
    8 oz Fresh or frozen raspberries
    2 md Egg whites
    8 Raspberries for garnish.

    Recipe



    Heat sugar and 3/4 c water over medium heat until mixture sticks to the back of a mixing spoon, about 5 minutes. Cool slightly.Puree raspberries with cooled sugar mixture. Add egg whites to above mixture, blend and freeze in ice-cream maker or pour into loaf pan and freeze until nearly solid. Chop into small pieces, puree, then refreeze until ready to serve. Garnish each serving with a raspbery. Serves 8.

 

 

 

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