Raspberry & Elderflower Sorbet
plus extra to serve
4 tbsp elderflower cordial
50g granulated or
3 large egg whites
Fresh mixed berries, to serve
Whizz the raspberries in a blender or food processor to a smooth purée, then press through a sieve into a bowl and discard the seeds.
Combine the cordial and sugar in a small pan with 4 tbsp water. Stir over a very low heat until the sugar has dissolved, then increase the heat, bring to a boil and let the mixture bubble vigorously for 2 minutes. Remove from the heat, stir in the raspberry purée, then set aside to cool.
Beat the egg whites in a clean bowl until stiff peaks form. Fold a third of the egg white into the raspberry mixture until combined. Then, using a large metal spoon or spatula, gently fold
the rest of the egg white through the raspberry mixture – you want the mixture to be well combined, but still light and airy. Transfer the mixture to a plastic container or loaf tin, then cover with clingfilm and freeze overnight.
Remove the sorbet from the freezer 15 minutes before serving. Scoop the sorbet into bowls and serve with the fresh berries.