Raspberry Sorbet

Ingredients

• 500 g raspberries
• 100 g sugar
• 0.125 l raspberry syrup
• juice of one lemon
• 1 Egg white

Instructions

1. 1.

   Briefly boil the sugar and raspberry syrup together. Sieve the raspberries, reserving some for garnish; add the rest to the syrup, bring to a boil again, remove from heat, puree, strain through a sieve, and let cool.

2. 2.

   Whisk the egg white until stiff peaks form, then gently fold it into the cooled berry mixture. Place the fruit base in a shallow metal pan and freeze for 2 hours, stirring occasionally to prevent ice crystals. Before serving, scoop the sorbet with an ice scoop and garnish with the reserved raspberries.