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.