Tangy fruit sorbet
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 6 | ounces | Granulated sugar |
| 6 | Mint leaves | |
| 1 | small | Lemon; juice of |
| 1 | medium | Orange; grated rind & strained juice of |
| 1 | Egg white | |
| 1 | ounce | Caster sugar |
| ¾ | pint | Water |
| Orange slices; to decorate | ||
Directions
From: Susan Taft <jr03@...>
Date: Tue, 02 Jul 1996 12:15:43 +0000 Put granulated sugar, ¼ pint of water and mint into a pan. Cook over a low heat and stir until sugar dissolves. Remove from heat and strain. Stir in ½ pint water, lemon juice, orange rind and juice. Mix well. Pour into a freezer container and chill until cold. Freeze for 1 hour or until mixture has half frozen. Beat egg white to a stiff snow. Add caster sugar.
Continue whisking until white is very stiff and shiny. Pour fruit mixture into a chilled bowl. Whisk until smooth. Gently fold in beaten egg white.
Return to a clean container. Freeze for 45 minutes and whisk again. Pour back into container. Freeze for 1½ to 2 hours or until firm. Spoon into small dishes and decorate with orange slices. Serve immediately.
MC-Recipe Digest V1 #137
From the MasterCook recipe list. Downloaded from Glen's MM Recipe Archive, .
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