Mixed berry sorbet
450 g, (mixed)
vanilla bean paste
2 tbs, or cherry liqueur
- Place berries, sugar, vanilla and ½ cup water in a large saucepan over low heat and stir until sugar dissolves. Bring to the boil. Boil for 5 mins or until thickened slightly. Remove from heat. Stir in liqueur.
- Pour mixture into a plastic container and freeze for 3-4 hrs or until the sides are firm to touch.
- Process berry mixture with egg whites until smooth and combined. Return to container and freeze overnight or until firm. Serve scoops with almond wafers or almond bread.