Orange and rosemary sorbet

Recipe from: 3/1/2001 12:00:00 AM
Ingredients 5
Servings 1
Minutes 6 minutes plus 4-5 hours freezing time


Serving Change
  • 500
    sugar syrup
  • sprig of rosemary
  • 500
    fresh orange juice, chilled
  • 1
    orange, grated rind
  • 1
    large egg white, stiffly beaten


6 minutes plus 4-5 hours freezing time
1. Heat sugar syrup with rosemary. Cool and strain, then chill. 2. Combine orange juice, rind and syrup. Churn in an ice cream maker, adding egg white towards the end of churning, or pour into a chilled container and cover, placing it in the coldest part of the freezer. 3. After an hour to 90 minutes, a firm ring will form around the edge. Loosen with a fork and beat with an electric hand beater until it is slushy. Cover and repeat this at least twice. Fold in egg white; freeze for another hour until firm. It will keep for up to three weeks. FRUIT COULIS Place 225 g fruit, 50 g castor sugar and juice of half a lemon in a saucepan. Bring to the boil slowly. Simmer for two minutes, then blend or whisk and strain through a sieve. Chill until ready to serve or freeze.

Read more on: fruit


Bacon Parmesan potato nests

2016-10-21 11:21 publishes all comments posted on articles provided that they adhere to our Comments Policy. Should you wish to report a comment for editorial review, please do so by clicking the 'Report Comment' button to the right of each comment.

Comment on this story
Comments have been closed for this article.
There are new stories on the homepage. Click here to see them.