Eggless Raspberry Sorbet

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Just after we got married I bought the most gorgeous Woman’s Weekly Christmas Cooking Book.

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It has the most amazing recipe for sorbet.Fast forward a few years and 2 kids and I now have to remember I can’t always bake or use recipes that incorporate egg whites (lil man is allergic to egg).

So we made the following recipe last night

  • x1 Packet of Frozen Raspberries (400g)
  • x1 cup water
  • x1 cup castor sugar
  • x1 teaspoon of lemon juice

Method:

  1. Dissolve the sugar in the water over a medium heat saucepan.
  2. Puree’ raspberries using a blender
  3. Sieve raspberry puree’ through a sieve in order to have a smooth puree without seeds
  4. Once the sugar-water has cooled down add the puree’ and whisk until combined.
  5. Place in the freezer for 2-3 hours.
  6. Remove and using a fork “rake” the sorbet.
  7. Place it in the freezer once again until you ready to serve

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Footnote:

I used my awesome Cuisipro Ice-cream Scoop and Stack when I plated the Sorbet.You can purchase them from Yuppiechef.

Link Below:

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http://www.yuppiechef.com/cuisipro-frozen-treats.htm?id=1186&name=Cuisipro-Ice-Cream-Scoop-and-Stack

I bought the Frozen Raspberry Packet from Woolworths

This was a little thicker than a sorbet as the egg whites were missing to make it nice and light but its a plus when my whole family can eat the same dessert and enjoy it.All my household critics gave it 2 thumbs up!

Enjoy!

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