Raspberry Sorbet

A refreshing, deeply flavoured dessert. Total prep time clocks in at 7 hours, but most of it is freezing time. Start this recipe when you get home from your shopping. If you’re short on time, cut the second freezing time from 4 hours to 3, and eliminate the suggested 40 minutes in the refrigerator to soften. This recipe has been adapted from Classic Step-By-Step Cookbook by Moyra Fraser. Pairs well with squares of dark chocolate.

1 lb (500 g) raspberries
2 tbsp (30 mL) lemon juice
2 tbsp (30 mL) Crème de Cassis
1 1/2 cups (375 mL) sugar syrup (recipe follows)
2 egg whites

In a blender or food processor, puree the raspberries with lemon juice and Crème de Cassis. Press through a nylon strainer. Add to sugar syrup, stir to combine. Pour into a shallow non-metal, freezerproof container. Cover and freeze about 3 hours or until mushy. Beat egg whites until stiff. Turn sorbet into a bowl and beat gently to break down the ice crystals. Fold in the egg whites. Return to the container, cover and freeze 4 hours or until firm. Leave in refrigerator about 40 minutes to soften slightly before serving. Scoop balls of sorbet into martini glasses. Serves 6.

Sugar Syrup
2/3 cup (150 mL) sugar
1 1/4 cup (310 mL) water

Put sugar in heavy-based saucepan. Add water and heat gently until the sugar dissolves. Using a wooden spoon, occasionally loosen the sugar from the bottom of the plan to help it dissolve. Bring to a boil and boil 2 minutes. Decant to a large glass bowl, cool and use as required. Makes 1 1/2 cups.