Fruit Sorbet

• 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

1. 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.
2. 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.
3. If using an ice cream maker, pour mixture into ice cream maker and follow manufacturer instructions. If not, continue as below.
4. Pour mixture into a chilled freezer container. Freeze for 3 hours or until edges freeze.
5. Transfer to a food processor and process to break up the ice crystals, then return to container and freeze for another 2 hours.
6. 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.

sugar, liquid glucose, raspberries, lemon juice, egg whites

Taken from recipes-plus.com/api/v2.0/recipes/28493 (may not work)