1 1/2 cups of fresh raspberries, seeds removed (270 g)
2 cups of skim milk (480 ml)
3 tablespoons of cornstarch
Fresh mint leaves for garnish
1 1/2 cups of fresh raspberries, seeds removed (270 g)
2 cups of skim milk (480 ml)
3 tablespoons of cornstarch
Fresh mint leaves for garnish
In a processor or blender, puree the raspberries until smooth
Transfer to a 21 cm square metal pan and combine with the skim milk and cornstarch
Mix well with a wooden spoon
Cover with plastic wrap and freeze until firm (approximately 2 hours)
Remove from freezer and, with a knife, cut the mixture into small pieces
Blend again in a processor or blender until creamy and smooth
Return to the metal pan, cover with plastic wrap, and freeze until firm (approximately 30 minutes)
Use an ice cream scoop to portion out the sorbet among eight glasses, garnish with fresh mint leaves, and serve immediately
