Lemon Sorbet with Berry Soup
Rinse the whole lemons with hot water and grate the zest.
Bring the lemon zest, sugar and wine to a boil in a saucepan while stirring, remove from the heat and let stand for 5 minutes. Let cool and pour through a sieve.
Squeeze the juice from all the lemons. Beat the egg whites to soft peaks.
Pour the lemon juice into the wine mixture and fold in the egg whites. Pour the mixture into a shallow metal bowl and freeze for about 4 hours, the stir again. (Or finish in an ice cream machine.)
Rinse the berries and pat dry. Bring 3/4 of them to a boil with the black currant juice. Grate the lemon zest, add it to the juice and simmer for 5 minutes. Pour the berry juice through a sieve and collect juice. Mix the cornstarch with 1/2 cup cold water. Reheat the berry mixture, stir in the cornstarch and cook over low heat for 2 more minutes. Squeeze the lemon and mix the juice with the sugar, stir in the remaining berries and allow to cool.
Divide the berry soup among serving bowls. Scoop the sorbet into balls with an ice cream scoop and add to the bowl. Garnish with lemon zest and lemon balm and serve immediately.