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Rum And Citrus Sorbet

chef.tim.lee's picture
Ingredients
  Granulated sugar 100 Gram
  Water 3 Deciliter
  Lemon 1 Large
  Orange 1
  Rum 1 Tablespoon
  Egg white 1 Large
Directions

An exquisitely refreshing Escoffier-inspired ice.
Put sugar and water into a small saucepan, heat gently until dissolved, then simmer steadily for 10 minutes.
Remove from heat.
Add thinly pared lemon rind, and leave to stand until quite cold.
Add squeezed orange and lemon juices, then strain into an ice tray.
Freeze until thick and mushy.
Now whisk white of egg until stiff.
Turn the semi-frozen ice into a basin, add rum (no more than a tablespoonful) and whisk to mix thoroughly, then fold in stiffly beaten egg white.
Return to ice tray and freeze until firm.
Should the ice show signs of separating whilst freezing give it a good stir.

Recipe Summary

Difficulty Level: 
Easy
Course: 
Dessert
Method: 
Freezed
Interest: 
Holiday, Party
Restriction: 
Lacto Ovo Vegetarian
Ingredient: 
Lemon
Preparation Time: 
30 Minutes
Cook Time: 
10 Minutes
Ready In: 
40 Minutes
Servings: 
3

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