Black Raspberry Sorbet

This homemade black raspberry sorbet takes advantage of fresh berries and edible flowers and is the perfect summertime treat.

• Preparation Time: 20 mins
• Total Time: 20 mins
• Calories: 142 Calories

Ingredients

• 2 egg whites
• 2 tablespoons lemon juice
• 1 tablespoon creme de cassis liqueur
• 4 cups black raspberries
• 0.5 cup white sugar
• 0.75 cup slightly warm water

Recipe Instructions

Step 1

Combine water, sugar, and crème de cassis in a medium bowl. Stir until sugar granules are completely dissolved, 2 to 3 minutes. Set aside.

Step 2

Combine berries and lemon juice in a blender; process until smooth. Set a fine mesh strainer over a medium bowl. Working in batches, pour berry purée into the strainer, stirring vigorously to force juice into the bowl. Discard the seeds once most of the juice has been extracted.

Step 3

Stir berry juice into sugar mixture until well combined. Cover with plastic wrap and freeze for about 4 hours.

Step 4

Beat egg whites in a glass, metal, or ceramic bowl until stiff peaks form. Remove berry mixture from the freezer and whisk until slushy. Fold in egg whites until just blended.

Step 5

Cover and freeze until sorbet is solid, about 2 hours.