450 g  1 lb fresh raspberries or
Frozen raspberries thawed.
100 g  3,5 oz caster sugar.
150 ml Quarter pt water.
Juice of one lemon.
1    Egg white (optional).

Puree the raspberries and sieve if preferred. Put the sugar and water in a
saucepan and stir over a gentle heat until the sugar has dissolved. Turn up
the heat and boil fast for 5 minutes until a sticky syrup forms. When the
syrup has cooled, mix it with the fruit puree and lemon juice. Freeze in an
ice cream maker for 20 minutes. Alternatively, place the mixture in a bowl
in the freezer until beginning to freeze around the edges. Whisk the egg
white and fold into the part-frozen mixture. Return the sorbet to the
freezer until frozen. VARIATIONS.

Use other fruits such as strawberries, black currants, red currants, black
berries, goose berries or kiwi fruit. Alternatively, use the flesh of two
large rip mangoes, or 450 g 1 lb rhubarb, or 450 g 1 lb apricots.