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Black Raspberry Sorbet
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Prep Time:
20 minutes
Total Time:
380 minutes
Summery black raspberry sorbet with fresh berries and edible flowers.
Ingredients:
  • 0.75 cup slightly warm water
  • 0.5 cup white sugar
  • 1 tablespoon creme de cassis liqueur
  • 4 cups black raspberries
  • 2 tablespoons lemon juice
  • 2 egg whites
Instructions:
  • In a medium bowl, mix water, sugar, and creme de cassis until the sugar fully dissolves, which should take about 2 to 3 minutes.
  • Blend together the berries and lemon juice until smooth.
  • Place a fine mesh strainer over a medium bowl and pour the berry puree into the strainer in small batches. Stir vigorously to extract the liquid into the bowl. Remove and discard the seeds after straining most of the liquid.
  • Combine the berry puree with the sugar mixture until fully incorporated. Cover with plastic wrap and freeze for approximately 4 hours.
  • Whip egg whites in a glass, metal, or ceramic bowl until stiff peaks form. Thaw the puree and stir until slushy. Gently combine egg whites with puree until mixed. Cover and freeze until firm, approximately 2 hours.

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