'Old school' Raspberry sorbet (prepared with Italian meringue)
Honouring the traditions of skilled pastry chefs and ice cream makers, this Old school sorbet comes with all the superior qualities brought about by the inclusion of the soft, 'half-baked' Italian meringue! To make up for the added sugar, the sugar of the sorbet base recipe has been reduced accordingly.
  • 500 ml (2 cups) raspberries (fresh or frozen)
  • 500 ml (2 cups) simple sugar syrup (made up of about 2 parts water and 1 part sugar; the exact proportions will depend on the amount of Italian meringue used)
  • Juice of 1 lemon
  • About 150-200 ml (about 0.6-0.8 cup) Italian meringue [prepared as per the recipe in the post on Italian meringue (see that one!), mainly based on a quantity of 4 egg whites]
  1. Purée the raspberries and add the lemon juice.
  2. Prepare the simple sugar syrup [here with a reduced amount of sugar, in order to adjust for the sugar to be added through the Italian meringue].
  3. Prepare the Italian meringue [see the post on Italian meringue for recipe and instructions]
  4. Mix the raspberry purée with the sugar syrup for the sorbet and churn in your ice cream machine according to instructions.
  5. When the sorbet is almost ready, add about 150-200 ml (about 0.6-0.8 cup) of the Italian meringue. Whisk well and continue to churn a little in your ice cream machine, or transfer the sorbet to a freezer-safe container straight away, cover it with plastic film and a lid and put it in the freezer.
PS. Any Italian meringue left-overs can be saved for later use (for quite a long time) in the freezer: very good if you do not want to make Italian meringue every time you long to make an Old school-sorbet ;-)

Here is the link to the Italian meringue-recipe:
Recipe by ICE CREAM NATION at https://www.icecreamnation.org/2014/04/old-school-raspberry-sorbet/