Raspberry Sorbet

1. 1

   Heat 2/3 cup water with the sugar and lemon zest, until sugar has dissolved. Bring to a boil, then simmer for about 6 mins. Strain syrup through a sieve and allow to cool. Puree raspberries and stir into syrup. Strain through a sieve.

2. 2

   Transfer mixture to a bowl and freeze for 1 hour. Beat frozen raspberry mixture with a whisk. Beat egg white until stiff. Carefully fold into raspberry mixture. Return sorbet to freezer for a total of 4 hours. Remove from the freezer every 30 mins beat the sorbet with a whisk.

* Per serving · 4 servings · Values may vary.

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