1

Process raspberries in a blender or food processor until smooth. Pass puree through a sieve over a large bowl. Discard seeds.

2

Combine cordial, sugar and ¼ cup (60ml) water in a small saucepan over low heat. Cook, stirring, until sugar has dissolved.Increase heat to high and bring to the boil for 2 minutes. Remove from heat and stir in raspberry puree. Set aside to cool.

3

Using electric beaters, beat egg whites in a clean, dry bowl until stiff peaks form. Fold one-third of egg whites into raspberry mixture until combined. Using a large metal spoon or spatula, gently fold remaining egg whites through raspberry mixture (be gentle – you want the mixture to be well combined, but still light and airy).Transfer mixture to a plastic container or loaf tin. Cover with plastic wrap and freeze overnight

4

Remove sorbet from freezer 15 minutes before serving. Scoop into bowls to serve.