Blackberry and Raspberry Sorbet

Ingredients
6 Cups Blackberries (or blackcurrants, fresh or frozen)
2 Cups Raspberries (fresh or frozen)
2 Cups Water
1 1/2 Cups Sugar
2 Tablespoons Lemon Juice
2 Eggs (whites only)
Lime Rind for Serving

Equipment
1 Large Pan
1 Airtight Container
1 Fork
1 Mixing Bowl
1 Balloon Whisk
1 Sieve
1 Wooden Spoon
1 Metal Spoon

The Good Bit

1. Place your fruit and 1 cup of water in your pan, bring to the boil and simmer for 2 minutes, then strain the mixture through your sieve, put the liquid back in the pan with the other cup of water and add the sugar and lemon juice. Now stir over a low heat until the sugar has dissolved then remove from the heat and allow to cool.
2. Once cool, pour into your container and freeze, check every 30 minutes or so until you have a mushy consistency, scrape any ice from the side and stir until you have a smooth mixture, then keep freezing.
3. once you have what looks like sorbet, beat your egg whites until they hold stiff peaks then fold into your sorbet with the metal spoon, re freeze and stir occasionally to make sure the egg white is evenly distributed.
4. Serve, garnished with lime zest.
   

Rasberry Fusilli

Ingredients
175g Fusilli (pasta shapes)
700g Raspberries
2 Tablespoons Caster Sugar
1 Tablespoon Lemon Juice
4 Tablespoons Flaked Almonds (toasted, buy like this or fry for a couple of minutes with no oil in pan)
3 Tablespoons Raspberry Liqueur

Equipment
1 Large Pan (boiling water with a pinch of salt in)
1 Medium Pan
1 Sieve

The Good Bit

1. Cook your pasta until it is just tender (usually 8-10 minutes, try a piece!) now drain the pasta and return it to the pan, whilst you are waiting for the pasta to ook, pree 225g of the raspberries through a sieve so you have a puree.
2. Put the puree in another pan and add the sugar, bring to a gentle boil and simmer for 5 minutes, then add the lemon juice and set aside.
   
3. Add the remaining raspberries to the now drained pasta and mix gently (trying not to break the berries too much, transfer to a serving bowl, stir the liqueur in to your sauce and stir until you have a smooth sauce.
4. Pour the sauce over the pasta and raspberry mix, sprinkle over the toasted almonds and serve.

Serves 4

Raspberry Sorbet

Ingredients
500g Raspberries
125g Sugar
300ml Water
2 Egg Whites

Equipment
1 Blender/Electric Whisk
1 Sieve
1 Large Pan
1 Large Bowl
1 Small Bowl
1 Wooden Spoon
1 Balloon Whisk
1 Shallow Container (with a lid helps, maybe a lunch box)

The Good Bit

1. Blend the raspberries and then pass this through the sieve collecting the juice in the large bowl, discard the pips.
2. Stir the sugar into the water in the large pan over a gentle heat until it has all dissolved, bring to the boil and boil rapidly for 8 minutes or until the water becomes a syrup then allow this to cool.
3. Pour the syrup into the raspberry juice and stir well then pour into the shallow container and freeze for about an hour until just freezing, then with the balloon whisk, whisk the egg whites until they form peaks then FOLD into the raspberry mixture.
4. Cover and seal the container with the lid then return to the freezer, when serving take out of the freezer and place in the fridge about 15mins before needed.

Serves 4-6