YIELDS
6 servings
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Ingredients
¾
cup of sugar
1
cup of water
1
Tbsp freshly grated lemon zest
5
cup of mixed field berries such as raspberries, blackberries, blueberries, strawberries
1
large egg white
3
Tbsp of fresh lemon juice
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Directions
Step 1
Bring sugar, water and lemon zest up to a simmer in a saucepan, stirring until sugar has dissolved. Strain out lemon zest and cool liquid before chilling.
Purée fruits and lemon juice in a blender and strain out seeds. Stir sugar syrup into fruit purée and pour into an ice cream maker following manufacturer’s instructions. Once sorbet has thickened slightly (about 8 minutes), whisk egg white lightly and pour into ice cream maker.
Transfer sorbet to a container and freeze until firm, about 4 hours.