Summer Berry Mint Lime Sorbet with Crispy Almond Meringue Crumble

Ingredients

• •1 cup strawberries, hulled and halved
• •1 cup blueberries
• •1 cup raspberries
• •1/2 cup fresh lime juice (about 4 limes)
• •1/2 cup granulated sugar
• •1/4 cup water
• •1/4 cup fresh mint leaves, finely chopped
• •2 large egg whites
• •1/2 cup powdered sugar
• •1/2 cup finely chopped almonds

Instructions

1. 1

   In a small saucepan, combine the granulated sugar and water. Heat over medium heat until sugar is fully dissolved, then let cool to room temperature to form a simple syrup.

2. 2

   In a blender or food processor, blend the strawberries, blueberries, raspberries, lime juice, and mint leaves until smooth.

3. 3

   Add the cooled simple syrup to the berry mixture and blend once more until fully incorporated.

4. 4

   Strain the mixture through a fine-mesh sieve to remove seeds and transfer the smooth sorbet base to a shallow freezer-safe container.

5. 5

   Place the container in the freezer and stir the sorbet with a fork every 30 minutes for about 4 hours, or until it reaches your desired consistency.

6. 6

   Preheat the oven to 250°F (120°C). Line a baking sheet with parchment paper.

7. 7

   In a clean mixing bowl, beat the egg whites with an electric mixer until soft peaks form.

8. 8

   Gradually add the powdered sugar while continuing to beat until stiff, glossy peaks form.

9. 9

   Gently fold in the chopped almonds and spoon or pipe small dollops of the meringue mixture onto the prepared baking sheet.

10. 10

    Bake the meringues for 1.5 hours at 250°F (120°C), or until crisp. Let cool completely.

11. 11

    To serve, scoop the summer berry mint lime sorbet into bowls and crumble the almond meringues on top for a crispy finish.