Servings |
18 - If the sorbet is part of a dessert with more elements |
Ingredients
Syrup:
- 5.5 dl water
- 550 g sugar
- 110 grams liquid glucose
Sorbet with raspberry-orange
- 900 g raspberries - fresh or frozen - I use Frigodan Raspberry Cubes
- 9 dl syrup
- 3 dl orange juice or clementine juice
- 3 tablespoons egg white - pasteurised optional
Ingredients
Syrup:
Sorbet with raspberry-orange
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Instructions
- Cook a syrup use the sugar, glucose and water.
- Blend the raspberries with the hot syrup.
- Pass the mass through a sieve, to remove the raspberry seeds - or use seedless Raspberry Cubes. If you use the seedless raspberries - mix them with the hot syrup to defrost them.
- Mix the orange juice into raspberry syrup mixture.
- Freeze the sorbet in an ice cream maker and add the stiffly beaten egg whites while freezing.
- Put in a silicone mould and freeze in the freezer.