Blackberry And Raspberry Sorbet

• 6 cups blackberries or 6 cups black currants (fresh or frozen)
• 2 cups raspberries (fresh or frozen)
• 2 cups water
• 1 1/2 cups sugar
• 1 -2 tablespoon fresh lemon juice
• 2 egg whites

1. Place blackberries, raspberries and half the water into large pan; bring to boil, reduce heat; simmer gently for 3 minutes, or until pulpy; strain through some cheesecloth; return strained mixture to pan; add remaining water.
2. Add the sugar and lemon juice and stir over low heat until the sugar dissolves; remove from heat and allow to cool.
3. Pour mixture into freezer trays and freeze until sorbet is a slushy consistency.
4. Using electric mixer, beat egg whites until stiff peaks form; using a metal spoon, fold egg whites into berry mixture; freeze, stirring occasionally to ensure egg whites are evenly distributed.
5. May be served in scoops or scraped; garnish with finely shredded fresh mint leaves and lemon zest.

blackberries, raspberries, water, sugar, lemon juice, egg whites

Taken from www.food.com/recipe/blackberry-and-raspberry-sorbet-98876 (may not work)