Bring the water and sugar to the boil until all the sugar is dissolved. Allow to cool. Add the fruit juice, or purée, and the egg white. Place in your ice cream machine and churn until frozen and smooth. This shouldn’t take more than 30 minutes or so. Place in the freezer until required.
If you do not have an ice cream machine, place the sorbet mixture in a covered bowl in the freezer. Every hour, for 3 hours, remove from the freezer, beat with an electric whisk and return to the freezer. This will get rid of any crystals that begin to form, leaving youwith a smooth sorbet.
TIP:
Adding 30 ml egg white to the sorbet mixture will make it smoother.
If your sorbet is rock hard, place in the refrigerator for 30 minutes before serving to soften slightly. If you can’t find fresh berries, use good quality frozen berries. De-frost before puréeing.
