Raspberry and elderflower sorbet
4 - 5
PersonalPoints™ per serving
¼ cup(s), (60ml) elderflower flavour (see tip)
50 g, or granulated sugar
- Process raspberries in a blender or food processor until smooth. Pass puree through a sieve over a large bowl. Discard seeds.
- Combine cordial, sugar and ¼ cup (60ml) water in a small saucepan over low heat. Cook, stirring, until sugar has dissolved.Increase heat to high and bring to the boil for 2 minutes. Remove from heat and stir in raspberry puree. Set aside to cool.
- Using electric beaters, beat egg whites in a clean, dry bowl until stiff peaks form. Fold one-third of egg whites into raspberry mixture until combined. Using a large metal spoon or spatula, gently fold remaining egg whites through raspberry mixture (be gentle – you want the mixture to be well combined, but still light and airy).Transfer mixture to a plastic container or loaf tin. Cover with plastic wrap and freeze overnight
- Remove sorbet from freezer 15 minutes before serving. Scoop into bowls to serve.
TIPS: Elderflower cordial is a sweetly scented cordial made from elderberry flowers (a fragrant European bush). Find it in the cordial section of most supermarkets or gourmet delis. Add 1 tsp vanilla extract with cordial in Step 2. Swap raspberries for strawberries