Blackberry and Raspberry Sorbet

Ingredients:

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.