sorbet
Simple Syrup for Sorbet
Makes approximately 1 cup
Ingredients
(1 to 1 ratio) 1 cup water 1 cup sugar
METHOD
Combine sugar and water in a saucepan over a low heat. Cook, stirring, until the sugar has dissolved. Increase heat and simmer for 2 minutes. Remove from heat and allow to cool. Refrigerate until needed.
Lemon Sorbet
Makes approximately 1 quart
Ingredients
2 cups Simple Syrup
1 cup fresh lemon juice, chilled
1 egg white (whisked until light and fluffy)
METHOD
1.Beat egg white with a wire whisk until light and fluffy (soft peaks).
2.Combine Simple Syrup and lemon juice and pour into ice cream bowl. Add beaten egg white to lemon mixture, set ice cream maker to SORBET setting and churn.
3.Once mixture is frozen transfer to a freezer safe container and freezer for up to 1 week.
Ruby Red Grapefruit Sorbet
Makes approximately 1 quart
Ingredients
1 ½ cups Simple Syrup
1 cup fresh ruby red grapefruit juice, chilled
1 egg white (whisked until light and fluffy)
METHOD
1.Beat egg white with a wire whisk until light and fluffy (soft peaks).
2.Combine Simple Syrup and grapefruit juice and pour into ice cream bowl. Add beaten egg white to grapefruit mixture. Set ice cream maker to SORBET setting and churn.
3.Once mixture is frozen transfer to a freezer safe container and freezer for up to 1 week.
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