Raspberry-ginger sorbet

Name: Raspberry-ginger sorbet
Total time: 3 h
Yield: 8
Ingredients: raspberry 1 kg; ginger 20 g; protein 2; powdered sugar 150 g; change 1/5 h. l.; lemon 10 g

Cookinero 22 October 2022

Raspberry - so delicate fragrant! Any dessert with her is just a fairy tale. I offer you the most delicate sorbet, combining the taste and aroma of raspberries with bitterness of ginger.

How to cook Raspberry-ginger sorbet

Step 1

Whip the raspberries until puree. We pass through a sieve, getting rid of the seeds. We rub the ginger on a fine grater and squeeze the juice, add it to the raspberry puree.

Step 2

Beat egg whites with salt and lemon juice until foamy. Continuing to beat, gradually introduce sugar and continue to beat until a stable foam. Mix the protein mass with raspberry-ginger puree, gently mixing from the bottom up.

Step 3

We prepare the sorbet in the ice cream maker on the program of the same name or in the freezer for at least 3 hours.

Step 4

Serve garnished with raspberries, mint leaves, candied ginger

Raspberry-ginger sorbet - FAQ About Ingredients, Baking Time and Storage

Can I use frozen raspberries for this sorbet?

Yes, frozen raspberries work perfectly well! Just thaw them slightly before pureeing to make the process easier. Make sure to drain any excess liquid before adding the ginger juice to avoid a watery sorbet.

I don't have an ice cream maker. Can I still make this sorbet?

Absolutely! The recipe includes instructions for using a freezer. Just ensure you stir the mixture every 30-60 minutes during the first 2-3 hours of freezing to break up ice crystals and achieve a smoother texture.

What can I substitute for the fresh ginger?

If you don't have fresh ginger, you can use ground ginger. Start with 1/4 teaspoon and adjust to taste. Keep in mind that ground ginger has a different flavor profile than fresh, so the taste will be slightly altered. Ginger syrup can also be used.

How long will the raspberry-ginger sorbet last in the freezer?

The sorbet is best consumed within 1-2 weeks for optimal flavor and texture. After that, it may become icy. Store it in an airtight container to prevent freezer burn.

Can I make this recipe vegan?

Yes, you can! Substitute the egg whites with aquafaba (the liquid from canned chickpeas). Use the same amount as the egg whites. Whip the aquafaba just like you would the egg whites. Make sure your sugar is vegan as some brands use bone char in the refining process.

I want to make a larger batch. How should I adjust the ingredient quantities?

To double the recipe, simply double all the ingredients. Be mindful of the capacity of your ice cream maker or freezer container. If using a freezer, you might need to stir more frequently for a larger batch.

Can I use a different type of berry instead of raspberries?

Yes, you could substitute other berries like strawberries or blackberries. The flavor profile will change, but it can still be delicious! You may need to adjust the amount of sugar depending on the sweetness of the berries you choose.

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