jeudi 3 juillet 2014

Blood Orange Sherbet

1/3 cup granulated sugar
1 cup water
2 cups strained blood orange juice
2 teaspoons fresh lemon juice
2 teaspoons finely-grated blood orange zest
2 tablespoons orange-flavored liqueur or vodka (optional)
3 large egg whites, beaten until stiff
Combine sugar and water in a small saucepan and heat until sugar is melted and mixture is clear.
Remove and chill.
In a glass bowl, combine chilled sugar syrup, orange juice, lemon juice, zest and liqueur. Mix
thoroughly, then fold in the egg whites using an over-and-under motion. Continue folding until no egg
white streaks remain in the mixture. Pour mixture into an ice cream maker and freeze until firm,
according to manufacturer's instructions.
Makes about 1 1/2 pints.

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