Black Raspberry Sorbet
Ingredients
- ¾ cup slightly warm water
- ½ cup white sugar
- 1 tablespoon crème de cassis liqueur
- 4 cups black raspberries
- 2 tablespoons fresh lemon juice
- 2 large egg whites
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Instructions
- Combine water, sugar, and crème de cassis in a bowl; stir until sugar granules are completely dissolved, 2 to 3 minutes. Set aside.
- Combine black raspberries and lemon juice in a blender; blend until smooth. Set a fine-mesh strainer over a medium bowl; pour berry purée into strainer, working in batches, stirring vigorously to force juice into the bowl until most juice has been extracted. Discard solids.
- Stir berry juice into sugar mixture until well combined. Cover the bowl with plastic wrap; freeze for about 4 hours.
- Beat egg whites in a glass, metal, or ceramic bowl until stiff peaks form. Whisk berry mixture until slushy; fold in egg whites until just blended.
- Cover the bowl with plastic wrap; freeze until sorbet is solid, about 2 hours.
Source
Original recipe: View Original