Field Berry Sorbet
3/4 cup of sugar
1 cup of water
1 tbsp freshly grated lemon zest
5 cups of mixed field berries such as raspberries, blackberries, blueberries, strawberries
1 large egg white
3 tbsp of fresh lemon juice
Bring sugar, water and lemon zest up to a simmer in a saucepan, stirring until sugar has dissolved. Strain out lemon zest and cool liquid before chilling. Purée fruits and lemon juice in a blender and strain out seeds. Stir sugar syrup into fruit purée and pour into an ice cream maker following manufacturer’s instructions. Once sorbet has thickened slightly (about 8 minutes), whisk egg white lightly and pour into ice cream maker. Transfer sorbet to a container and freeze until firm, about 4 hours.