LEMON & RASPBERRY CALIPPO SORBET

MAKES 2 LITRES PREP 30 MINS + FREEZING COOK 20 MINS

2½ cups water ¼ cup finely grated lemon peel 1 cup sugar ½ cup lemon juice 1 egg white

RASPBERRY SORBET

1 cup water 1 cup caster sugar 500g frozen raspberries, thawed 1 tbsp lemon juice 1 egg white

1 Stir water, peel and sugar in small saucepan over heat, without boiling, until sugar dissolves, then bring to a boil. Boil uncovered, without stirring, 5 mins or until syrup thickens slightly. Strain into medium heatproof pitcher or measuring cup. Cool to room temperature. Stir in juice.

2 Pour sorbet mixture into large shallow pan, cover with foil. Freeze 3 hours or until almost set.

3 In food processor, pulse mixture with egg white until smooth. Return mixture to pan. Cover. Freeze until firm. Repeat twice.

4 RASPBERRY SORBET

Meanwhile, stir water and sugar in small saucepan over heat, without boiling, until sugar dissolves then bring to a boil. Reduce heat and simmer uncovered, without stirring, 5 mins.

5 In food processor, pulse raspberries, juice and hot sugar mixture until smooth. Push mixture through fine sieve into large shallow pan, discarding solids. Cover with foil. Freeze 2 hours until firm. 6 Chop frozen berry mixture coarsely. In food processor, pulse berry mixture with egg white until smooth and paler in colour. Return mixture to pan. Cover. Freeze until firm. Repeat twice. 7 Set raspberry and lemon sorbets at room temp 10 mins to soften slightly. Dollop alternate flavours into 2-litre capacity loaf pan. Freeze overnight until set. 8 Serve sorbet in scoops.