SOLIS GELATERIA PRO Mode D'emploi page 151

R A S P B E R RY S O R B E T
Makes approximately 1 litre
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Ingredients
3/4 cup (180g) sugar
3/4 cup (180ml) water
300g frozen raspberries
1 tablespoon lime juice
1 small egg white, lightly beaten
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Method
1. Combine sugar and water in a saucepan over a low heat. Cook, stirring, until
the sugar has dissolved. Increase heat and simmer for 2 minutes.
2. Remove from heat and allow to cool. Refrigerate until needed.
3. Place raspberries in a bowl and allow to just thaw. Blend or process raspberries
and their juices until smooth. Push mixture through a fine sieve to remove seeds.
4. Pour raspberry puree, lime juice, sugar syrup and egg white into ice cream bowl.
Set ice cream maker to desired setting („Sorbet") and start the freezing process.
5. If you don't want to eat the ice cream immediately, transfer the ice cream to a
freezer safe container and store the ice cream for up to 1 week in the freezer.
Tip: To make this recipe without using the eggwhite, we recommend using the
MANUAL setting and allow approximately 60 minutes for churning. Mixture will
make approximately 700ml sorbet once churned.
Quantities can be increased to 1 cup sugar, 1 cup water, 500g raspberries,
2 tablespoons lime juice. Mixture will make approximately 1 litre sorbet once
churned.
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