Blackcurrant Sorbet

Description
When all the berries are available in the autumn it is important we use them. Home made taste better and we know what is in it.



Ingredients

 * 50 ml boiling water
 * 50 g icing sugar
 * 1 tsp gelatine
 * 250 ml blackcurrant juice
 * 250 ml whipping cream
 * 2 egg whites

Directions
Stir water, icing sugar and gelatine together until all is dissolved.  Add the blackcurrant juice and pour the mix into a mold.  Put in a freezer (-18°C) for 1 to 1½ hour. Whip the cream until stiff.  Whip the egg whites until stiff.  Fold both in carefully.  Put the sorbét back into the freezer for about 2 hours, until frozen.  Make sure that you stir it after about one hour.