Raspberry sorbet with mint

Name: Raspberry sorbet with mint
Cook time: 20 min
Total time: 20 min
Yield: 4
Ingredients: 600 g Raspberries; 6 TABLESPOONS Raspberry Syrup; 1 Protein (size M); 3 TABLESPOONS Sugar; 3 TABLESPOONS Lime juice; 4 Stem(s) Peppermint

AUTHOR
Leta Marks

DIFFICULTY
easy

RATING

COOK TIME
20 mins

TOTAL TIME
20 mins

Ingredients

Servings: 4

600 g Raspberries
6 TABLESPOONS Raspberry Syrup
1 Protein (size M)
3 TABLESPOONS Sugar
3 TABLESPOONS Lime juice
4 Stem(s) Peppermint

Directions

1
Raspberries selected. Finely puree 350 g raspberries, 200 ml water and 6 tablespoons syrup. Pass the raspberry puree through a sieve. Put the puree in a metal bowl, place in the freezer and freeze for approx. 1 hour. Beat the egg white until stiff. Stir the frozen mixture with the whisks of the hand mixer, fold in the beaten egg white. Let it freeze for about 3 hours, stirring occasionally.
2
Wash the rest of the raspberries, marinate with sugar and lime juice for about 10 minutes. In the meantime, wash mint and dab dry. Pluck leaves from half of the mint and cut into fine strips. Arrange the raspberries in bowls. Form ice cream scoops and arrange them on top. Sprinkle or decorate with remaining mint
3
waiting time approx. 4 hours