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🍰 Fresh Raspberry Sorbet

235 kcal · 30 min · 4 servings

Fresh Raspberry Sorbet Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Heat the sugar and raspberry syrup in a pot until they briefly come to a boil.
  2. 2. Thoroughly wash the raspberries.
  3. 3. Set aside a few nice berries for later decoration.
  4. 4. Add the remaining raspberries to the hot sugar solution.
  5. 5. Let the mixture come to a brief boil again.
  6. 6. Remove the pan from the heat.
  7. 7. Puree the raspberries in the pan until smooth.
  8. 8. Press the puree through a fine sieve to remove all seeds.
  9. 9. Let the fruit mixture cool down completely.
  10. 10. Whip the egg whites until they form stiff peaks.
  11. 11. Gently fold the stiffly whipped egg whites into the cooled fruit mixture.
  12. 12. Pour the fruit mixture into a shallow metal container.
  13. 13. Place the container in the freezer for 2 hours.
  14. 14. Stir the mixture repeatedly during the freezing time to avoid large ice crystals.
  15. 15. Take the sorbet out of the freezer shortly before serving.
  16. 16. Scoop balls using an ice cream scoop.
  17. 17. Garnish the sorbet balls with the reserved raspberries.

Nutrition per serving