Field Berry Sundae
Field Berry Sorbet
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.
For sundaes: macerate berries with berry liqueur. Whip cream to soft peaks and stir in 3 tbsp of berry juices.
Scoop sorbet into a bowl, top with berries and whipped cream and serve immediately.