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Orange Sorbet

Published Monday, 29 August, 2011 by sarah

these will impress your friends

50%

Ingredients

  • 3oz/85g castor sugar
  • 1/4 pint water
  • 2 level teaspoons powdered gelatine
  • 6oz/170g can frozen concentrated orange juice
  • 1 egg white

Method

put the sugar and water into a pan and heat slowly until the sugar has dissolved. allow the syrup to cool.

dissolve the gelatine in a little water and add with 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 freezer for half an hour or until barely firm.

turn into a bowl and mash down until there are no large pieces. then fold in a stiffly whisked egg white. return to the container, cover and return to the freezer until required. thaw the sorbet in the refrigerator for 30 mins before serving. serves 4.

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