Recipe courtesy of Haskins


  • 300g Raspberries
  • 150g Blackcurrents
  • 150g Granulated sugar
  • 1 Egg white
  • Juice of half a lemon


  • STEP 1

    Place the raspberries and blackcurrants in a large bowl.

  • STEP 2

    Pour the sugar on top.

  • STEP 3

    Add the egg white and juice from the lemon.

  • STEP 4

    Use a hand mixer to blitz the berries until smooth. Scrape down the sides of the bowl to make sure everything gets blitzed. This shouldn’t take any longer than five minutes.

  • STEP 5

    Strain through a fine sieve to remove the pips (optional).

  • STEP 6

    Cover the mixture with cling film and place in the freezer for a minimum of 5 hours.

  • STEP 7

    Remove from the freezer 30 minutes before eating and place in the fridge to ensure the sorbet is soft enough.