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. Leave to cool. Whisk the egg whites until stiff and fold into the raspberry puree, then fold in the yoghurt. Pour into a freezer container and freeze for 3 hours. Remove from the freezer and beat-thasorbet to break down ice crystals, then refreeze for at least another 3 hours until firm. To serve, scoop the sorbet on to plates and garnish with the kiwi fruit and apple slices. Sprinkle a little Kirsch or lime juice over the fruit,