Recipe - Raspberry Spoom

225 g Caster sugar
2 Limes, grated rind & juice
8 Fresh mint leaves
225 g Fresh raspberries, plus
extra to serve
300 ml Sweet white wine, eg
Sauternes
2 md Egg whites
125 ml Raspberry liqueur, to serve
Lemon geranium leaves, to
decorate

1. Place 115g of the caster sugar in a pan with 300ml water, the lime rind
and juice and mint. Bring to the boil. Leave to cool, then discard the
mint.

2. Place the raspberries and wine in a food processor or blender and
process to a pur‚e. Stir into the lime mixture and place in a freezerproof
container. Freeze until solid.

3. Remove the sorbet from the freezer and break up ice crystals with a
fork. Whisk the egg whites together until stiff, then gradually whisk in
the remaining sugar until thick and glossy. Fold into the sorbet and beat
until well mixed. Serve immediately with extra raspberries and 1 tablespoon
raspberry liqueur over each serving. Decorate with geranium leaves.

To freeze: freeze at the end of stage 2 for up to 3 months.

NOTES : An Italian favourite a mix of sorbet and soft meringue.
Preparation: 15 minutes, plus overnight freezing Cooking: 5 minutes Serves
8 Per serving: 192 cals, 0.04g fat
Recipe by: BBC Vegetarian Good Food, July 1997 Posted to MCRecipe Digest
V1 #645 by Kerry Erwin kerry@north.org on Jun 16, 1997