1

Whizz the raspberries in a blender or food processor to a smooth purée, then press through a sieve into a bowl and discard the seeds.

2

Put the elderflower cordial and sugar in a small pan with 4 tablespoons water. Stir over a very low heat until the sugar has dissolved, then increase the heat, bring to a boil and let the mixture bubble vigorously for 2 minutes. Remove from the heat and stir in the raspberry purée, then set aside to cool.

3

Beat the egg whites in a clean bowl until stiff peaks form. Fold ¹⁄3 of the egg white into the raspberry mixture until combined. Then, with a large metal spoon or spatula, gently fold the rest of the egg whites through the raspberry mixture. Be as gentle as you can – you want the mixture to be well combined, but still light and airy. Transfer the mixture into a plastic container or loaf tin, then cover with clingfilm and freeze overnight.

4

Take the sorbet out of the freezer 15 minutes before serving. Scoop into bowls and serve with fresh berries.