Raspberry Sorbet With Apple Salad
- 1 can (16 oz) pineapple chunks in juice
- 1/3 cup sugar
- 1 1/3 lbs frozen raspberries
- 1 None egg white
- 1 None Granny Smith apple, unpeeled, chopped
- 2 tbsp shredded fresh mint
- 2 tbsp lemon juice
- Place a shallow metal container in the freezer to chill. Drain the pineapple, reserving 1 tbsp of the juice. Mix remaining juice, sugar and 2 cups water in a medium saucepan. Cook and stir on low heat for 2-3 mins or until sugar dissolves. Increase heat to high; bring to a boil. Boil, without stirring, for 7-8 mins or until syrupy. Cool.
- Process raspberries and syrup in a food processor 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.
- Combine pineapple chunks, reserved pineapple juice, apple, mint and lemon juice in a medium bowl. Scoop sorbet and serve with salad.
pineapple, sugar, frozen raspberries, egg white, apple, mint, lemon juice
Taken from recipes-plus.com/api/v2.0/recipes/22111 (may not work)