- 1.5kg frozen raspberries
- 125ml lemon juice
- 1 Tbsp finely grated lemon zest
- 600g sugar
- 250ml liquid glucose
- 2 egg whites
Makes 2 litres.
Place raspberries, lemon juice, zest and sugar into a large saucepan. Cook, stirring, over a low heat for 5 minutes or until sugar has dissolved. Strain mixture through a sieve, pressing as much fruit as possible through the sieve. Measure the amount of purée and add water to make 1.75 litres of purée. Stir through liquid glucose.
Using electric beaters, whisk egg whites until firm peaks form. Fold into berry mixture. Churn in an ice cream machine following manufacturer's instructions. Spoon into plastic tubs and freeze.
Served here with Lemon Delicious.