6 C blackberries or blackcurrants
2 c raspberries
2 c water
1 1/2 c sugar
1-2 tbsp lemon juice
2 egg whites
Method:
- Place blackberries and raspberries and half the water into a large pan. Bring to boil, reduce heat. Simmer gently for 2 mins or till pulpy.
- Strain through fine muslin sieve. Return strained mixture to pan and add remaining water.
- Add the sugar and lemon juice and stir over low heat till sugar dissolves.
- Remove from heat and allow to cool.
- Pour mixture into freezer trays and freeze till sorbet is a mushy consistency. Use an electric beaters, beat egg whites till stiff peaks form.
- Use a metal spoon to fold egg whites into berries mixture. Freeze, stirring occasionally to ensure egg whites are evenly distributed.
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