Raspberry Sorbet - cooking recipe

Ingredients

3/4 cup sugar
1 None lemon, zested
4 1/8 cups frozen raspberries, thawed
1 None egg white

Preparation

Heat 2/3 cup water with the sugar and lemon zest, until sugar has dissolved. Bring to a boil, then simmer for about 6 mins. Strain syrup through a sieve and allow to cool. Puree raspberries and stir into syrup. Strain through a sieve.
Transfer mixture to a bowl and freeze for 1 hour. Beat frozen raspberry mixture with a whisk. Beat egg white until stiff. Carefully fold into raspberry mixture. Return sorbet to freezer for a total of 4 hours. Remove from the freezer every 30 mins beat the sorbet with a whisk.