Raspberry Sorbet
A sweet raspberry filled cooler for those hot summer days. Easy, quick and fairly healthy too
Servings: 16 yield(s)
Prep Time: 30 mins
Ingredients
  • 1 lb raspberries (454g)
  • 1/4 cup sugar (50)
  • 1 cup water (237)
  • 2 egg whites (80)
  • tsp vanilla extract (5g)
Instructions
  1. Add raspberries, sugar, water and vanilla in food processor
  2. Mix until fully combined
  3. Strain mixture to remove any seeds that may be in there
  4. Add mixture back to food processor and mix a second time
  5. in a separate bowl whip egg whites
  6. Fold the raspberry mixture into the whipped egg whites.
  7. Add mixture back to the food processor a third time and mix together until thick.
  8. Pulse mixture 2 to 3 times every 3 to 4 minutes for about 20 minutes
  9. Move to bowl and place in freezer
  10. Freeze for 3 hours, then enjoy
Recipe Notes

I used frozen Raspberries, but you can use fresh ones as well.