Recipe for Dinner.
Prepare as for Strawberry Sorbet but substitute raspberries for the strawberries. Pass the puree through a sieve (strainer) to remove the seeds and flavour with Kirsch instead of Grand Marnier (or omit if preferred).
Prepare as for Raspberry Sorbet but substitute blackcurrants for the raspberries. Stew them for 5 minutes with the sugar before pureeing.
Raspberry Yoghurt Sorbet.
300 g/11 oz/1 small can raspberries in natural juice 100 g/4 oz/1/2 cup sugar.
2 egg whites.
150 ml/1 pt/2 cup plain thick yoghurt.
2 kiwi fruit, sliced.
2 green eating (dessert) apples, sliced Kirsch or bottled lime juice to taste.
Place the raspberries in a blender or food processor with their juice and blend to a puree. Pass through a sieve (strainer) into a saucepan, add the sugar and boil for 2 minutes.