Ingredients and Weight:
- 2 cups (450g) fresh or frozen wild raspberries
- 1 cup (225g) sugar
- 1/2 cup (120ml) water
- 1 tablespoon (15ml) lemon juice
- 1 egg white
Preparation Time:
10 minutes
Cooking Time:
No cooking involved
Difficulty Level:
2 (Easy)
Preparation Method Steps:
- Puree the raspberries in a blender or food processor until smooth.
- Strain the puree through a fine-mesh sieve into a saucepan.
- Add the sugar and water to the saucepan and bring to a simmer over medium heat. Stir constantly to dissolve the sugar.
- Reduce heat to low and simmer for 5 minutes, or until the mixture has thickened slightly.
- Remove from heat and stir in the lemon juice.
- Let the mixture cool completely.
- Beat the egg white until stiff peaks form.
- Gradually whisk the raspberry mixture into the egg white, until combined.
- Freeze the sherbet mixture for at least 4 hours, or until solid.
- Scoop the sherbet into serving glasses and top with fresh raspberries, if desired.
Nutritional Information:
Per serving (1/8 of the recipe):
- Calories: 150
- Carbohydrates: 25g
- Protein: 2g
- Fat: 0g
Dish Characteristics:
- Refreshing and flavorful
- Perfect for a summer dessert or a light ending to a meal
- Easily customizable with different flavors and toppings
User Comments:
- "This sherbet is absolutely delicious! It's so light and refreshing, and the raspberry flavor is perfectly balanced."
- "I made this for a party and everyone loved it. It's a great dessert for a crowd because it's so easy to make."
- "I've made this sherbet several times now and it never disappoints. It's the perfect way to use up fresh raspberries."
Special Precautions and Tips:
- Use ripe raspberries for the best flavor.
- If using frozen raspberries, thaw them before using.
- Make sure the egg white is beaten until stiff peaks form, as this will help the sherbet to freeze smoothly.
- If the sherbet is too tart, you can add more sugar to taste.
- Serve the sherbet immediately or freeze it for later.
