Here’s one of our favourite sorbets:
St. Clement’s Sorbet
Ingredients
Sugar Syrup
200gm (7oz) Sugar
200ml/gm (6.8 fl oz-US) Water
Heat together and boil for 1 minute, then cool.
Other
Egg white (beaten)
2 Oranges and 1 lemon – maybe more.
Method
Grate the rind of 2 oranges and 1 lemon.
Squeeze the juice from the fruit.
Add more orange and lemon juice in a ratio of 2:1 to make 255ml/gm (8.6fl oz – US).
Mix with the syrup, ½ a lightly beaten egg white and the grated rind.
Put it into the ice cream maker and churn it for 30-40 mins. Then put it into the freezer.
There isn’t any grated zest in the one pictured because the fruit I used was a bit grotty. However, it’s nicer with finely grated zest included.
For a vegan dish, omit the egg white.
Notes:
If you don’t have an ice-cream maker, put the sorbet into a flat freezer-proof container – a flat clip-top storage container or similar. Put it into the freezer and every 40 minutes, or so, until it freezes, whisk it to break down any large ice crystals.