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.
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|Serving Size: 1 Serving (176g)|
|Recipe Makes: 4|
|Calories from Fat: 7 (4%)|
|Amt Per Serving||% DV|
|Total Fat 0.7g||1 %|
|Saturated Fat 0g||0 %|
|Monounsaturated Fat 0.1g|
|Polyunsanturated Fat 0.4g|
|Cholesterol 0mg||0 %|
|Sodium 15.5mg||1 %|
|Potassium 198.6mg||5 %|
|Total Carbohydrate 39.5g||12 %|
|Dietary Fiber 7.4g||29 %|
|Sugars, other 32.1g|
|Protein 2.3g||3 %|
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Calories per serving: 162
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