Raspberry ripple sorbet

At its simplest, a sorbet is nothing more than frozen flavoured water beaten to increase the volume and lighten the texture. The inclusion of either egg white or a dash of distilled liquor – white brandy, eau-de-vie, vodka, aquavit – produces a softer consistency, since neither substance actually freezes. I’ve dropped in a few spoonfuls of yoghurt for a raspberry-ripple effect – very pretty when spooned into a glass.