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Blood Orange Sherbet
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/3 cup granulated sugar
cup water
cups strained blood orange juice
teaspoons fresh lemon juice
teaspoons finely−grated blood orange zest
tablespoons orange−flavored liqueur or vodka (optional)
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.
Blood Orange Sherbet
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