SORBETS
LEMON SORBET
- 1/2 cup sugar
- 1/2 cup water
- 1/2 cup white wine
- 1/2 cup lemon juice
- 1 egg white
Combine sugar, water, and wine in a small pan, stir over heat until sugar is dissolved, bring to boil, reduce heat. simmer uncovered for 10 minutes; cool. Combine lemon juice and sugar syrup: pour into a shallow tray, and freeze until firm. Place mixture in a chilled bowl, and beat until smooth with a wooden spoon. Fold in stiffly beaten egg white, return to tray, and freeze until firm
Serves 4.
STRAWBERRY SORBET
- 3 tablespoons gin
- 1 punnet strawberries
- ½ cup sugar
- 1½ cups water
- 1/2 cup of dry white wine
- 2 tablespoons lemon juice
- 1 egg white
Halve strawberries, place in the bowl with gin, cover, and refrigerate for several hours or overnight. Place sugar and water in the pan, and stir over heat until the sugar has dissolved Bring mixture to a boil, and boil gently, uncovered, for 10 minutes ( there should be about % cup syrup left ): cool. Puree strawberries and gin in a blender or food processor, add to wine, lemon juice, and cold sugar syrup: mix well. Pour mixture into freezer tray. freeze until almost set.
Remove from freezer, break up with a fork, fold in beaten egg white, and blend well. Return mixture to the freezer, and freeze until set. stirring occasionally with a fork
Serves 4.
EASY ORANGE SORBET
- 170ml can of frozen unsweetened orange juice concentrate
- 2 tablespoons lemon juice
- 1 cup water
- 1 tablespoon sugar
- 1 egg white
Combine water, sugar, and lemon juice in the pan, stir over low heat until sugar is dissolved, bring to a boil, reduce heat simmer for 2 minutes, add orange juice concentrate; pour into freezer tray. freeze until just beginning to set Mix with a fork until mushy, fold in stiffly beaten egg white. Return to freezer until frozen.
Serves 4
Also Read: YUMMY ICE CREAMS