Water ices make super summer desserts as they are cool light and refreshing, and make use of plentiful summer fruits If liked, strawberries or blackberries can be used instead of raspberries.
100 g (4 oz) caster sugar
300 ml (1/2 pint) water
Juice of 1/2 lemon
1/4 kg (1/2 lb) fresh raspberries, hulled and washed, or frozen raspberries, thawed 2 egg whites
1. Turn the refrigerator to its coldest setting.
2. Put the sugar and water in a saucepan and heat gently until the sugar dissolves. Bring to the boil, add the lemon juice and simmer gently for 10 minutes. Remove from the heat and leave to cool.
3. Meanwhile, puree the raspberries in an electric blender or work through a sieve. When the sugar syrup is cool, stir in the raspberry puree and transfer to a shallow freezer tray or polythene container that will fit into the freezer compartment of the refrigerator.
4. Freeze until mushy: the length of time this takes will depend on the refrigerator.
5. Beat the egg whites until stiff, then fold into the mush) fruit mixture, making sure that they are thoroughly mixed Return to the freezer compartment and freeze until quite firm, stirring occasionally.
6. This will take several hours depending on the refrigerator. Scoop out into individual serving bowls and serve immediately.
NOTE: remember to turn the refrigerator back to normal setting once the water ice is made.
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