Blackcurrants make a delicious fruit sorbet because of their strength of flavour. Use this method here for other flavoured sorbets. Raspberries or strawberries won’t need cooking, only mashing.
To make a blackcurrant sorbet for 6, you will need 250g (8oz) sugar, 300ml (½pint) water, sieved purée made from 500g (1lb) blackcurrants and 2egg whites. Stir the fruit in a pan over a gentle heat with just alittlecaster sugar until the juices run, then purée.
Dissolve the sugar in the water in a small saucepan over a low heat, then increase the heat and boil rapidly for 3—4 minutes without stirring. Stir the fruit puree into the sugar syrup and then set aside to cool.
Spoon the cold syrup and fruit purée mixture into a shallow freezerproof container and freeze for 1—2 hours until the sorbet mixture is mushy. Then whisk the egg whites until they stand in soft peaks.
Turn the frozen mixture into a bowl and beat until softened, then fold in the egg whites. Return to the container and freeze. Transfer to the refrigerator for about 15 minutes before serving to soften the sorbet slightly.