Ingredients

Steps

• Blend the summer fruits, orange rind and juice, liqueur, and 175ml water in a food processor until smooth.
• Churn the mixture in an ice cream machine or freeze in a container, stirring every 30 minutes until slushy.
• Whisk egg whites to stiff peaks, then beat in sugar until the mixture is firm and glossy.
• Fold the meringue into the partially frozen fruit mixture and freeze until solid.
• Transfer the sorbet to the fridge 30 minutes before serving if it was made in advance.