Berry Sorbet

Serves: 6

You will need

300g raspberries
150g blackcurrants
150g granulated sugar
1 egg white
½ lemon



Directions

1 Place the raspberries and blackcurrants in a large bowl.

2 Pour the sugar on top.

3 Add the egg white and juice from the lemon.

4 Use a hand mixer to blitz the berries until smooth. Scrape down the sides of the bowl to make sure everything gets blitzed. This shouldn’t take any longer than five minutes.

5 Strain through a fine sieve to remove the pips (optional).

6 Cover the mixture with cling film and place in the freezer for a minimum of 5 hours.

7 Remove from the freezer 30 minutes before eating and place in the fridge to ensure the sorbet is soft enough.

Recipe courtesy of Haskins



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