This is a great thing to do with leftover egg whites and something cool to ease the heat on a hot summer night. I honestly can’t remember where I first came across this recipe, but it has to be the all time quickest and easiest ice cream – well sorbet, but it has a pretty ice-creamy texture… Use any frozen berries, or cherries would be really yum too. Kids will love this and it definitely beats store bought ice cream with all the nasty ingredients.
300g frozen raspberries
½ cup castor sugar
2 large egg whites
Chop raspberries roughly and place in the bowl of an electric mixer with a whisk attachment. Whisk on medium speed for a few minutes to break up.
Add sugar and egg whites and whisk on high speed for 5 minutes, until more than doubled in volume.
Place mixture in a 1 litre container and freeze for 4 hours or overnight if possible. Remove from freezer and serve.
How easy is that?!
Makes 1 litre