Lemon Sorbet with Berry Soup

Ingredients

• 300 g blackberries
• 0.25 l blackcurrant juice
• 2 EL sugar
• 1 untreated lemon
• 1 TL cornstarch
• Zitronensorbet
• 2 untreated lemons
• 3 lemons
• 80 g sugar
• 80 ml white wine
• 1 Egg white
• lemon zest
• Lemon balm

Instructions

1. 1.

   Wash the untreated lemons with hot water and thinly peel the zest.

2. 2.

   Bring lemon zest, sugar and wine in a pot to a boil while stirring, then let it simmer for 5 minutes on an off burner. Cool and strain through a sieve.

3. 3.

   Squeeze all lemons. Beat the egg white halfway stiff.

4. 4.

   Add lemon juice to the wine mixture and stir, fold in the beaten egg white. Pour the mixture into a shallow metal bowl and freeze for about 4 hours, stirring occasionally. (Or finish in an ice cream maker)

5. 5.

   Wash berries, pat dry. Boil 3/4 of them with blackcurrant juice. Grate lemon rind, add to the juice and simmer gently for 5 minutes. Strain the berry juice, catch the liquid. Mix cornstarch with 1/2 cup cold water. Reheat berry soup, stir in the starch and simmer for another 2 minutes on low heat. Squeeze lemon and mix the juice with sugar, fold in remaining berries, cool and refrigerate.

6. 6.

   Serve: Distribute berry soup into bowls. Use an ice scoop to form sorbet balls and place them in the bowls. Garnish with lemon zest and lemon balm and serve immediately.