Instructions: Boysenberry Cream Sorbet

Heat sugar and 3/4 c water over medium heat until mixture sticks to the back of a mixing spoon, about 5 minutes. Cool slightly.

Puree Boysenberries with cooled sugar mixture.

Add egg whites to above mixture, blend and freeze in ice-cream maker or pour into loaf pan and freeze until nearly solid. Chop into small pieces, puree, then refreeze until ready to serve.

Garnish each serving with a raspbery.

Serves 8.

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