Citrus Sorbet
  • ¼ cup sugar
  • ¾ cup water
  • 2 teaspoons gelatine dissolved in 2 tablespoons hot water
  • ½ cup lemon juice
  • ½ cup orange juice
  • 1 egg white
  • 2 teaspoons grated lemon or orange rind
  • 1 tablespoon Cointreau
  1. This can be served up an as entree or enjoyed as a dessert.
  2. Chill glasses for serving.
  3. Gently heat sugar and water in saucepan until sugar dissolves.
  4. Allow to cool.
  5. Add gelatine to syrup, then sitr in fruit juices.
  6. Pour into a freezer tray and freeze for 1 hour - or until it begins to set.
  7. Remove from freezer and place in bowl.
  8. Whisk egg white until firm (making sure you use a clean bowl) fold this into fruit mixture.
  9. Add grated fruit rinds and Cointreau.
  10. Return to freezer tray and freeze for a further 2 hours.
  11. Whisk again if necessary before serving.
  12. Serve in well chilled glasses.
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