Raspberry sorbet with apple salad

ingredients

• Raspberry sorbet with apple salad

  • 425 gram can pineapple pieces in natural juice
  • 1 1/4 cup caster sugar
  • 600 gram raspberries, frozen
  • 1 egg white
  • 1 medium green-skinned apple, unpeeled, finely chopped
  • 2 tablespoon shredded mint
  • 2 tablespoon lemon juice

method

• Raspberry sorbet with apple salad

  • 1

    Place a shallow metal container in the freezer to chill. Strain pineapple through a sieve over a bowl. Reserve pineapple pieces and 1 tabiespoon of the juice. Combine remaining juice, 2 cups water and sugar in a medium saucepan. Cook and stir over low heat for 2-3 minutes or until sugar dissolves. Increase heat to high; bring to the boil. Boil, without stirring, for 7-8 minutes or until syrupy. Cool.

  • 2

    Process raspberries and syrup until smooth. Pour into prepared container. Cover with foil; freeze for 2 hours or until partially set. Using a large metal spoon, roughly break up raspberry mixture. Process with egg white until smooth, but not melted. Return to container. Cover with foil. Freeze for 6 hours or overnight until sorbet is firm.

  • 3

    Combine pineapple, apple, mint, reserved pineapple juice and lemon luice in a medium glass bowl. Scoop sorbet and serve with saiad.

notes

Save time: Use frozen raspberries.