- 200 G sugar
- 85 ml water
- 15 ml lemon juice
- 1 free-range egg white
- 4 T caster sugar
Place the sugar, water and lemon juice in a saucepan, and heat until the sugar has dissolved. Remove from the heat and allow to cool.
Place the syrup and your choice of flavouring ingredients (see recipes on this page) in a blender and process until smooth. Strain through a muslin cloth or strainer.
Whisk together the egg white and caster sugar, until soft peaks form. Lightly fold the sugary egg mixture into the strained syrup mixture. Churn in an ice-cream churner, until set and lightly frozen.
Transfer to a container and freeze overnight.
Cook’s tip: For a lighter sorbet, add an additional egg white.
ADD SOME VARIETY
Apple, radish and fennel sorbet
When adding the syrup to the blender, add 1 peeled Granny Smith apple, 10 small radishes, peeled, and 1 small fennel bulb, finely sliced. Blend until smooth. Continue with the basic-sorbet recipe.
Tomato, strawberry and red pepper sorbet
When adding the syrup to the blender, add 1 cup cherry tomatoes, a handful of mint leaves, 8 strawberries and ½ red pepper. Blend until smooth. Continue with the basic-sorbet recipe.