Orange Sorbet Recipe |
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You will need..... 2 oz. castor sugar 1/2 pint water 6 oz. can frozen concentrated orange juice
1 egg white
Preparation Time
15 minutes
Put the sugar and water into a pan and heat slowly until the sugar has
dissolved. Allow this syrup to cool.
Add the undiluted orange juice to the sugar syrup. Blend them together,
then pour the liquid into a 1 pint shallow, plastic lidded container. Put
the sorbet in the freezing compartment of the refrigerator for half
an hour or until barely firm.
Turn into a bowl and mash down until there are no large pieces. Then fold
in the stiffly whisked egg white. Return to the container, cover and
return to the freezing compartment until required. Thaw the sorbet in the
refrigerator for 30 minutes before serving in individual glasses. Serves
4
Quick Tip
Lemon and orange sugar, when using only the juice of either lemons or
oranges finely grate off the rinds first and blend with castor sugar.
Store in separate jars and use the flavored sugar for lemon or orange
Victoria sandwiches.
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