Fruit Sorbet - cooking recipe

Ingredients

1 1/4 cups sugar
1/3 cup liquid glucose
1 lb raspberries
1/3 cup lemon juice
2 None medium egg whites, lightly beaten

Preparation

In a medium saucepan, combine sugar and 1 cup water. Stir over medium heat until sugar dissolves. Bring to a boil and cook for 5 mins. Add glucose, stirring until dissolved. Remove from heat and cool.
In a food processor or blender, puree raspberries with cooled syrup and lemon juice. Push through a fine sieve using a large metal spoon. Discard pulp.
If using an ice cream maker, pour mixture into ice cream maker and follow manufacturer instructions. If not, continue as below.
Pour mixture into a chilled freezer container. Freeze for 3 hours or until edges freeze.
Transfer to a food processor and process to break up the ice crystals, then return to container and freeze for another 2 hours.
Return to food processor with the egg whites. Process until mixture is combined. Return mixture to container and freeze for 3-4 hours, until firm. Serve sorbet in scoops.