16 February 2011

Citrus Sorbet

In an immaculately clean steel pan, put the pared rind of either 3 organic blood oranges or 2 grapefruits with 6 oz (175g) granulated sugar, and 1 pint (570ml) water. Dissolve sugar completely over gentle heat. Draw a clean spoon through the syrup as the sugar melts, to make sure every granule has dissolved. Then boil rapidly for 5 or 6 minutes. Draw off the heat and leave to cool. When cold, add the juice of your chosen fruit and stir in. Chill. Then strain through a sieve. If you want a really soft and bouncy effect, whisk half an egg white until it forms soft peaks, and stir thoroughly into the fruit syrup. With a whole whisked egg white, you can simply freeze the mixture in a tub or the hollowed out blood orange skins, and get a pretty soft and easy result. Otherwise, freeze in your machine according to instructions and tip into a tub for storage. Sorbets and other ices benefits from a week or so's storage before eating.

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