6 Cups Blackberries (or blackcurrants, fresh or frozen)
2 Cups Raspberries (fresh or frozen)
2 Cups Water
1 1/2 Cups Sugar
2 Tablespoons Lemon Juice
2 Eggs (whites only)
Lime Rind for Serving
Equipment
1 Large Pan
1 Airtight Container
1 Fork
1 Mixing Bowl
1 Balloon Whisk
1 Sieve
1 Wooden Spoon
1 Metal Spoon
The Good Bit
- Place your fruit and 1 cup of water in your pan, bring to the boil and simmer for 2 minutes, then strain the mixture through your sieve, put the liquid back in the pan with the other cup of water and add the sugar and lemon juice. Now stir over a low heat until the sugar has dissolved then remove from the heat and allow to cool.
- Once cool, pour into your container and freeze, check every 30 minutes or so until you have a mushy consistency, scrape any ice from the side and stir until you have a smooth mixture, then keep freezing.
- once you have what looks like sorbet, beat your egg whites until they hold stiff peaks then fold into your sorbet with the metal spoon, re freeze and stir occasionally to make sure the egg white is evenly distributed.
- Serve, garnished with lime zest.
