VERY BERRY SORBET

1. Heat berries in a pan with 30 g of sugar for 20 minutes over a low heat, until soft. Then mash roughly. 2. Pour mix into a 1 ltr freezer-safe container and freeze for 1 hour. 3. Whisk egg whites into soft peaks. Add rest of sugar and mix well until combined. 4. Take berries out of freezer and stir in egg mix, taking care to leave a few ripples for effect. 5. Return container to freezer for at least 4 hours, stirring twice during the first hour to stop it becoming icy. Serve with fresh mint.

Recipe from Three ingredient Baking by Sarah Rainey (published by Michael Joseph, £12.99).