INGREDIENTS:
1/2 cup sugar
1/2 cup water
1/2 cup lemon juice
1 egg white
METHOD:
Combine water and sugar in small pan, stir over heat until sugar is dissolved, bring to boil, reduce heat, simmer uncovered 10 minutes, cool.
Combine lemon juice and sugar syrup, pour into shallow tray, freeze until firm.
Place mixture in chilled bowl, beat until smooth with wooden spoon.
Fold in stiffly beaten egg white, return to tray, freeze until firm.
(keep sorbet covered while in the freezer)
No comments:
Post a Comment