| |
|
Put the sugar in a small saucepan with 1/2 pt (300 ml) water and heat slowly. When the sugar has melted bring to the boil and boil for 5 minutes or until you have a light syrup. Leave to cool.
Melt the gelatine in a little water in a small bowl over a pan of boiling water.
Melt the gelatine, the syrup and the fruit juices together. Pour into shallow freezing trays and freeze until the mixture is frozen but not solid.
Fit the double-bladed knife. Break up the frozen mixture and place it in the bowl. Add the egg whites and process for 20 -30 seconds or until you have a smooth mixture. Return the sorbet to the freezing trays and freeze for 2-3 hours or until solid. Transfer to the refrigerator for 20 minutes before serving.
If you have an ice cream machine follow the manufacturers instructions for freezing the sorbet. There will be no need to add the egg whites.
|
|
|
|
|
|
Preparation : 15 min
Cooking : none
Ingredients
(for 4 serves)
1/2 pt (300 ml) orange juice
6 oz (175 g) sugar
2 egg whites
Juice of 1 1/2 lemon
1 tsp gelatine |
|
|
|
Back
