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:

1. 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.
2. Strain through fine muslin sieve. Return strained mixture to pan and add remaining water.
3. Add the sugar and lemon juice and stir over low heat till sugar dissolves.
4. Remove from heat and allow to cool.
5. Pour mixture into freezer trays and freeze till sorbet is a mushy consistency. Use an electric beaters, beat egg whites till stiff peaks form.
6. Use a metal spoon to fold egg whites into berries mixture. Freeze, stirring occasionally to ensure egg whites are evenly distributed.