Serves 4

½ cup caster sugar
1 cup Anchor milk
¼ cup orange juice
2 tbsp lemon juice
1 egg white
2 tsp caster sugar
Fresh raspberry sauce (optional)

Dissolve ½ cup sugar in milk over low heat, stirring. Bring to the boil; boil for 5 minutes; cool. Combine banana, orange and lemon juices; gradually stir into cold milk mixture. Pour into a freezing tray; freeze until firm. Beat egg white until foamy. Add 2 teaspoons sugar; beat until peaks just fold over when the beater is removed. Beat frozen mixture in a chilled bowl until light. Fold in egg white; return to tray. Cover and freeze for a further 2-3 hours or until very firm. Serve with fresh raspberry sauce if desired.

Berry Sorbet: Replace banana and orange juice with ¾ cup raspberry, strawberry or mixed berry purée.