Makes approximately 1 litre
INGREDIENTS
¾ cup caster sugar
¾ cup water
300g frozen raspberries
1 tablespoon lime juice
1 small egg white, lightly beaten
METHOD
1. Combine sugar and water in a saucepan over a low heat. Cook, stirring, until the sugar has dissolved. Increase heat and simmer for 2 minutes. Remove from heat and allow to cool. Refrigerate until needed.
2. Place raspberries in a bowl and allow to just thaw. Blend or process raspberries and their juices until smooth. Push mixture through a fine sieve to remove seeds.
3. Combine raspberry puree, lime juice and sugar syrup juice into the ice cream bowl. Select ice cream mode to start mixing.
4. Once mixture is frozen transfer to a freezer safe container and freezer for up to 1 week.
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