Instructions: Make the sorbet: Bring to water to boil and add the lemon and orange zests. Cook 1 minutes, strain, and cool; in a food processor or blender, make a smooth puree with the water, the strawberries and the sweetener. Place in ice-cream maker and freeze according to manufacturers instructions. Halfway through the freeing process, add the unbeaten egg white.

Make the sauces: In two separate saucepans, cook the raspberries and blueberries or three minutes. Add one packet of sweetener to each saucepan and cool. Serve the sorbet with a little of each sauce and garnish with mint.

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