Serves: 6
300g raspberries
150g blackcurrants
150g granulated sugar
1 egg white
½ lemon
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
