Raspberry Leaf Sorbet Recipe

175 g/6 oz granulated sugar

600 ml/1 pt water
Finely grated rind and juice of 2 large lemons
4 good handfuls of young raspberry leaves
1 small egg white

Method:

Dissolve the sugar in the water over a gentle heat, stirring, then bring to the boil and boil for 2 minutes without stirring. Stir in the lemon rind and juice. Add the raspberry leaves and leave to infuse until the mixture is cold. Whisk the egg white until stiff. Strain the mixture into the egg white and stir well. Pour into a freezer-proof container and freeze until the mixture is half-frozen. Whisk with a fork to break up the ice crystals and freeze again until firm. Remove from the freezer 10 minutes before serving.