| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
|
Barry, Desserts |
4 |
Servings |
INGREDIENTS
| 10 |
fl |
Freshly-squeezed lime juice |
| 8 |
oz |
Caster Sugar |
| 2 |
|
Egg whites |
INSTRUCTIONS
Heat the juice and the caster sugar together gently until the sugar has
completely dissolved. Test for sweetness and if necessary add a little more
sugar. Pour the mixture into a plastic container and put in the freezer.
After three to 4 hours, when the mixture is pretty well frozen, spoon it
into a food processor and whiz it until it is a mush. Beat the egg whites
in a separate bowl until they're firm and stir into the mush.
Put it all back into the container and freeze for another 3 or 4 hours. The
sorbet should be solid but have quite a soft texture.
To serve allow to stand in the fridge for 20 minutes or so before scooping
into individual glasses or bowls.
Source: Michael Barry, Yes! Magazine
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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