Raspberry & elderflower sorbet

Instructions

1. Whizz the raspberries in a blender or food processor to a smooth purée, then press through a sieve into a bowl and discard the seeds.
2. Put the elderflower cordial and sugar in a small pan with 4 tablespoons water. Stir over a very low heat until the sugar has dissolved, then increase the heat, bring to a boil and let the mixture bubble vigorously for 2 minutes. Remove from the heat and stir in the raspberry purée, then set aside to cool.
3. Beat the egg whites in a clean bowl until stiff peaks form. Fold ¹⁄3 of the egg white into the raspberry mixture until combined. Then, with a large metal spoon or spatula, gently fold the rest of the egg whites through the raspberry mixture. Be as gentle as you can – you want the mixture to be well combined, but still light and airy. Transfer the mixture into a plastic container or loaf tin, then cover with clingfilm and freeze overnight.
4. Take the sorbet out of the freezer 15 minutes before serving. Scoop into bowls and serve with fresh berries.