Instructions: 1. Place 115g of the caster sugar in a pan with 300ml water, the lime rind and juice and mint. Bring to the boil. Leave to cool, then discard the mint.

2. Place the Blackberries and wine in a food processor or blender and process to a puree. Stir into the lime mixture and place in a freezerproof container. Freeze until solid.

3. Remove the sorbet from the freezer and break up ice crystals with a fork. Whisk the egg whites together until stiff, then gradually whisk in the remaining sugar until thick and glossy. Fold into the sorbet and beat until well mixed. Serve immediately with extra Blackberries and 1 tablespoon Blackberry liqueur over each serving. Decorate with geranium leaves.

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

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

Preparation: 15 minutes, plus overnight freezing

Cooking: 5 minutes Serves

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