cup of sugar
cup of water
Tbsp freshly grated lemon zest
cup of mixed field berries such as raspberries, blackberries, blueberries, strawberries
large egg white
Tbsp of fresh lemon juice
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.