For the elderberry sorbet, first beat the egg whites with the sugar until stiff.
Dilute the syrup with water (use more or less water or syrup depending on the desired sweetness). Carefully stir into the beaten egg whites.
Pour into a suitable container and place in the freezer. When the sorbet begins to set, whip with a mixer and refreeze. Proceed in this manner three more times.
Portion the elderberry sorbet and serve.
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