Raspberry Sorbet

Ingredients

• 500 g raspberries
• 125 ml gooseberry juice
• 200 g sugar
• 1 Egg white
• 1 tbsp raspberry liqueur

Instructions

1. 1.

   Wash and rinse the raspberries. Combine berries, juice, 100 ml water, and sugar in a pot; bring to a boil and simmer for 3 minutes, then set aside to cool.

2. 2.

   Whisk the egg white until stiff peaks form. Strain the berry mixture through a sieve into a metal bowl, stir in raspberry liqueur, fold in the whipped egg white, and freeze in an ice cream maker or freezer for about 4 hours, stirring occasionally.