[Ingredients]
150g caster sugar
200ml water
500g hulled mixed ripe berries including 2 strawberries, 2 raspberries and 2 tayberries or longanberries
Juice of 1/2 lemon
1 egg white
Small halved strawberries and strawberry leaves for decoration
[Steps]
Put sugar and water into a saucepan and bring to boil, stirring until sugar has dissolved.
Pour syrup into a bowl, leave to cool and chill.
Puree fruits in a food processor and press thru a sieve into a large bowl. Stir in syrup and lemon juice.
Pour mixture into a container and freeze for 4hrs until mushy. Transfer to food processor and blend until smooth, then return back to container.
Lightly whisk egg white and stir into mixture. Freeze again for 4hrs.
Scoop sorbet onto plates or bowls and decorate with strawberries and leaves.