Ingredients
Scale
- 2 cups fresh raspberries (or frozen, thawed)
- 3 large egg whites, at room temperature
- 1/3 cup granulated sugar
- 2 tablespoons additional sugar
- 1 tablespoon lemon juice
- Pinch of salt
Instructions
- Combine all ingredients in a blender or food processor and blend for 3–4 minutes until pale pink and fluffy (or use the cooked syrup method and fold into whipped egg whites).
- Taste and adjust sweetness as needed—mixture should be slightly sweeter than desired final taste.
- Transfer to a freezer-safe, shallow container. Press plastic wrap onto the surface and cover with lid. Freeze 2–3 hours for soft-serve or 4–6 hours for firmer texture.
- Optionally, stir vigorously with a fork after 2 hours to break up ice crystals, then refreeze for smoother texture.
Notes
Add 1–2 tbsp raspberry liqueur, vodka, or Grand Marnier for softer texture. Stabilize with 1 tsp cornstarch, ½ tsp gelatin in 2 tbsp warm water, or ⅛ tsp xanthan gum. For semifreddo style, use 4 egg whites and fold in ½ cup whipped cream. Creative add-ins: chocolate chips, rose water, lemon zest, cookie crumbs, pistachios, or fruit swirls.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: Frozen
- Cuisine: European
Nutrition
- Serving Size: 1 serving
- Calories: 120
- Sugar: 14g
- Sodium: 30mg
- Fat: 1g
- Saturated Fat: 0g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 17g
- Fiber: 4g
- Protein: 4g
- Cholesterol: 0mg
Keywords: raspberry spuma, frozen dessert, raspberry ice cream, summer treat