Easy, quick and refreshing!
500g blueberries, fresh or frozen
30g granulated sugar
100g caster sugar
2 egg whites
Add the blueberries and granulated sugar to a small saucepan, over medium to low heat. Stir occasionally as you want the berries to burst and release their juice.
Once there is enough liquid in the saucepan, turn the heat down to low and simmer the mixture for about 15 minutes.
Take off the heat and allow to cool completely.
Spoon the cold blueberry mixture into a container with a lid and place it in the freezer for one hour.
In the meantime, add the egg whites to a clean mixing bowl and beat with an electric beater until soft peak stage.
Add a teaspoonful of the caster sugar and beat for about 30 seconds to incorporate. Keep going, adding small amounts of sugar and beating, until you have a glossy meringue and have used all the caster sugar.
Take the berry mixture out of the freezer (after the one hour) and stir through the icy/crystal mixture. Now add the meringue you have made to the container and stir the berry-meringue together. Replace the lid and place back into the freezer.
Take the container out after 20 minutes and give the mixture a good stir. Place it back into the freezer. Repeat this process TWICE more.
Now freeze the mixture undisturbed for another 2 hours.
When you are ready to serve, take the container from the freezer and let it stand in the kitchen for about 10 minutes before scooping out the sorbet.
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Absolutely love your recipes
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