Orange sorbet
Often served in restaurants as a refreshing palate cleanser between courses, sorbets also make lovely and light desserts.
Orange sorbet
Often served in restaurants as a refreshing palate cleanser between courses, sorbets also make lovely and light desserts.
Open in Cookpad AppSteps
- 1
Make the syrup:-
Dissolve the 125g caster sugar in 300ml of water over a gentle heat.
Add the zest from 2 large oranges and simmer for 10 mins.
- 2
Remove from the heat, allow to cool slightly, then stir in the juice from the oranges and 1 tbsp orange-flower water.
- 3
Strain the syrup, discarding the zest and leave to cool completely.
- 4
Prepare the egg white:-
While the syrup is cooling, prepare 1 egg white.
Place the egg white in a bowl and whisk until soft peaks form. - 5
Combine and freeze:-
Transfer the syrup to a freezer-proof container and fold in the whisk egg white.
Freeze for 4 hrs or until solid.
- 6
Mash with a fork to break up any ice crystals, then freeze again.
To serve, leave to soften for 10-15 mins. - 7
Orange flower water is also known as orange blossom water and is a wonderfully perfumy distillation of bitter-orange blossoms.
Cooksnaps
Keywords
Similar Recipes
More Recipes
-
-
-
-
-
-
-
-
-
-
-
-
-
Red & Green Sriracha Pork Chops
-
Tia Bates -
-
-
- Tia Bates
Comments