Currant Sorbet

For the currant sorbet, separate very fresh organic free-range eggs and set the yolks aside. Whip the egg whites with the sugar until stiff. Mix water with syrup and gently mix into the egg white mixture.

Fold in only. Put in the freezer. Stir gently every hour. Until crystals form. (Duration: approx. 4 h) Finally, whip with a hand mixer until creamy and pour into glasses. Serve immediately.

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