500 g frozen mixed berries
the juice of half a fresh lemon or lime, freshly squeezed
1/2 cup icing/confectioners’ sugar
1/4 cup orange liqueur
2 egg whites
With the blender running on maximum, pour in the berries, lemon juice and orange liqueur. Spoon in the icing sugar, lastly the egg whites and continue to mix and whizz to homogenise.
Process in an ice cream maker or transfer the mixture to a container, cover and chill in the freezer for at least 2-3 hrs before serving.
Garnish with a few berries or a sprig of sweet basil and serve.
Shown: the sorbet is presented on a Vanilla Pannacotta topped with a thin layer of Sauternes jelly.