Raspberry Sorbet

(SERVES 6)

• 450 g/1 1b raspberries
• 5 ml/1 tbsp powdered gelatine
• 175 ml/6 fl oz/ ¾ cup water
• Finely grated rind and juice of ½ lemon
• 15 ml/1 tbsp artificial sweetener granules
• 1 egg white

Puree the raspberries in a blender or food processor, then pass through a sieve (strainer). Sprinkle with the gelatine over 45 ml/3 tbsp of the water in a bowl and leave to soften for 5 minutes. Stand the bowl over a pan of gently simmering water and stir until dissolved. Alternatively, place briefly in the microwave. Sir in the remaining water, the lemon rind and juice, the fruit puree and sweetener. Turn into a suitable freezer container with a lid. Cover and freeze for 2 hours. Remove from the freezer and whisk thoroughly to break up the ice crystals. Whisk the egg white until stiff and fold in with a metal spoon. Cover and freeze for a further 1 ½ hours. Whisk thoroughly again, then squeeze until firm. Transfer to the fridge 30 minutes before eating to soften slightly.