Fruit Sorbet

1. 1

   In a medium saucepan, combine sugar and 1 cup water. Stir over medium heat until sugar dissolves. Bring to a boil and cook for 5 mins. Add glucose, stirring until dissolved. Remove from heat and cool.

2. 2

   In a food processor or blender, puree raspberries with cooled syrup and lemon juice. Push through a fine sieve using a large metal spoon. Discard pulp.

3. 3

   If using an ice cream maker, pour mixture into ice cream maker and follow manufacturer instructions. If not, continue as below.

4. 4

   Pour mixture into a chilled freezer container. Freeze for 3 hours or until edges freeze.

5. 5

   Transfer to a food processor and process to break up the ice crystals, then return to container and freeze for another 2 hours.

6. 6

   Return to food processor with the egg whites. Process until mixture is combined. Return mixture to container and freeze for 3-4 hours, until firm. Serve sorbet in scoops.

No additional tips available.