Raspberry Water Ice from The Times Cookery Book by Katie Stewart
Press the raspberries through a nylon sieve to make a purée. Discard the pips remaining in the sieve. Measure the sugar and water into a saucepan. Set over low heat and stir until the sugar has...
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Cooking tools:
- Fine-mesh sieve
- Measuring cup
- Saucepan
- Stove
- Mixing bowl
- Spoon
- Citrus press
Ingredients
- juice of 1 orange
- 2 egg whites
- 6 oz (175 g) castor sugar
- 1 lb (450 g) fresh raspberries
- juice of 1 lemon
- ½ pint (3 dl) water
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