Raspberry Sorbet With Apple Salad – a delicious recipe with pineapple, sugar, frozen raspberries, egg white, apple, mint. Easy to follow and perfect for any occasion.
Serves 4
Salads
Servings:persons
1
Place a shallow metal container in the freezer to chill. Drain the pineapple, reserving 1 tbsp of the juice. Mix remaining juice, sugar and 2 cups water in a medium saucepan. Cook and stir on low heat for 2-3 mins or until sugar dissolves. Increase heat to high; bring to a boil. Boil, without stirring, for 7-8 mins or until syrupy. Cool.
2
Process raspberries and syrup in a food processor until smooth. Pour into prepared container. Cover with foil. Freeze for 2 hours or until partially set. Using a large metal spoon, roughly break up raspberry mixture. Process with egg white until smooth but not melted. Return to container. Cover with foil. Freeze for 6 hours or overnight until sorbet is firm.
3
Combine pineapple chunks, reserved pineapple juice, apple, mint and lemon juice in a medium bowl. Scoop sorbet and serve with salad.
165
kcal
Calories
3
g
Fat
34
g
Carbs
4
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 1 can (16 oz) pineapple chunks in juice, 1/3 cup sugar, 1 1/3 lbs frozen raspberries, 1 None egg white, and more.
Yes, Raspberry Sorbet With Apple Salad falls under the Salads category and is a great choice for this type of meal.
Keep frozen in an airtight container for up to 1–2 months. Let it soften for a few minutes before serving.
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