Wash and cut up the whole fruit, removing the stalks. Put in a pan with the butter,
Put into ice cream machine or deep freeze. If using a deep freeze, pour into a plastic container. When mushy beat the egg whites till stiff and mix into sorbet. Beat the sorbet twice at hourly intervals if using deep freeze.
This makes a soft textured sorbet, so just 30 minutes in the refrigerator will be enough to soften. Serve with a sprinkle of toasted chopped almonds.
© 1984 All rights reserved. Published by Jon Croft.