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Raspberry Cream Sorbet




Source of Recipe


Elaine


List of Ingredients




Raspberry Cream Sorbet

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.