Blackberry and Raspberry Sorbet |
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Prep Time: 40 Minutes Cook Time: 20 Minutes |
Ready In: 60 Minutes Servings: 10 |
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From Confident Cooking. Freezing time not included. Ingredients:
6 cups blackberries or 6 cups black currants (fresh or frozen) |
2 cups raspberries (fresh or frozen) |
2 cups water |
1 1/2 cups sugar |
1 -2 tablespoon fresh lemon juice |
2 egg whites |
Directions:
1. Place blackberries, raspberries and half the water into large pan; bring to boil, reduce heat; simmer gently for 3 minutes, or until pulpy; strain through some cheesecloth; return strained mixture to pan; add remaining water.
2. Add the sugar and lemon juice and stir over low heat until the sugar dissolves; remove from heat and allow to cool.
3. Pour mixture into freezer trays and freeze until sorbet is a slushy consistency.
4. Using electric mixer, beat egg whites until stiff peaks form; using a metal spoon, fold egg whites into berry mixture; freeze, stirring occasionally to ensure egg whites are evenly distributed.
5. May be served in scoops or scraped; garnish with finely shredded fresh mint leaves and lemon zest.
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