Recipe
Raspberry Sorbet
Le Cellier
Canada
Epcot

2 cups fresh or frozen raspberries
1 cup sugar
1/2 cup water
1 lemon, juiced
1 egg white, optional

To make the raspberry sorbet, puree raspberries and strain through a sieve.

Combine the sugar and water in a saucepan and stir over gentle heat until sugar has dissolved.

Turn heat up, and boil for 5 minutes until liquid forms a syrup.

Once the syrup has cooled, add the puree and the juice of one lemon.

Freeze in an ice cream maker for 20 minutes. Alternatively, place mixture in a bowl and put in freezer. When edges begin to freeze, whisk an egg white, and fold into the partially frozen mixture. Return to freezer until frozen.