| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
|
Coxon’s kit, Coxon1 |
1 |
servings |
INGREDIENTS
| 450 |
g |
Cranberries |
| 150 |
ml |
Unsweetened cranberry juice |
| 225 |
g |
Caster sugar |
| 5 |
tb |
Vodka |
| 2 |
|
Egg whites |
|
|
Juice from 2 oranges |
INSTRUCTIONS
Place the cranberries, cranberry juice, orange juice and caster sugar
in a large bowl. Bring to the boil, cover and simmer for 10 minutes
until the sugar has dissolved and the cranberries are tender.
Carefully place half the cranberry liquid into a food processor and
pur.e the fruit.
Place the pur.e mix into a plastic container suitable for the freezer
and add the other half of the cranberry liquid. Freeze for 2-3 hours
until slushy, then remove from the freezer. Place into a bowl and add
the vodka. Whisk the egg whites until stiff, then fold into the
cranberry slush.
Pour back into a container and freeze overnight.
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