Sorbet With Apricots
|Canned apricot halves||1 Pound, drained and juice reserved|
|Castor sugar||2 Ounce|
|Fresh orange juice||2 Tablespoon|
|Fresh lemon juice||2 Tablespoon|
|Egg whites||2 , stiffly beaten|
|Vanilla essence||2 Drop|
Set the thermostat of the refrigerator to its coldest setting.
Put half the apricots in a blender and puree them at high speed.
Pour the puree into a large measuring jug and repeat the process with the remaining apricots.
Measure the puree and mix in enough of the reserved can juice to make 16 fluid ounces [2 cups].
Transfer the puree to a mixing bowl and stir in the sugar, orange and lemon juice.
Using a wire whisk or rotary beater, whisk the egg whites into the mixture until it is smooth.
Stir in the vanilla essence.
Pour the mixture into a freezer tray and place the tray in the frozen food storage compartment of the refrigerator.
Freeze for 30 minutes or until the mixture has begun to set around the edges.
Remove the tray from the refrigerator and scrape the apricot mixture into a medium sized mixing bowl.
Using a wire whisk or rotary beater, beat the mixture until it is smooth.
Return the mixture to the freezer tray and the tray to the frozen food storage compartment.
Freeze for a further 4 hours or until the sorbet is firm.
Meanwhile, chill 4 individual serving glasses in the refrigerator for 30 minutes before you serve the sorbet.
Remove the glasses from the refrigerator and the freezer tray from the frozen food storage compartment.
Using a tablespoon which has been dipped in hot water, spoon the sorbet into the chilled glasses.