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Orange and rosemary sorbet

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


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


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.

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