Boysenberry Spoom Recipe

1. 1

   1.

2. 2

   Place 115g of the caster sugar in a pan with 300ml water, the lime rind and juice and mint.

3. 3

   Bring to the boil.

4. 4

   Leave to cold, then throw away the mint.

5. 5

   2.

6. 6

   Place the Boysenberries and wine in a food processor or possibly blender and process to a puree.

7. 7

   Stir into the lime mix and place in a freezerproof container.

8. 8

   Freeze till solid.

9. 9

   3.

10. 10

    Remove the sorbet from the freezer and break up ice crystals with a fork.

11. 11

    Whisk the egg whites together till stiff, then gradually whisk in the remaining sugar till thick and glossy.

12. 12

    Fold into the sorbet and beat till well mixed.

13. 13

    Serve immediately with extra Boysenberries and 1 Tbsp.

14. 14

    Boysenberry liqueur over each serving.

15. 15

    Decorate with geranium leaves.

16. 16

    To freeze: freeze at the end of stage 2 for up to 3 months.

17. 17

    NOTES : An Italian favourite - a mix of sorbet and soft meringue.

18. 18

    Preparation: 15 min, plus overnight freezing

19. 19

    Cooking: 5 min Serves

* Per serving · 4 servings · Values may vary.

No additional tips available.