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Place the raspberries and blackcurrants in a large bowl.
Pour the sugar on top.
Add the egg white and juice from the lemon.
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.
Strain through a fine sieve to remove the pips (optional).
Cover the mixture with cling film and place in the freezer for a minimum of 5 hours.
Remove from the freezer 30 minutes before eating and place in the fridge to ensure the sorbet is soft enough.