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it is complicated to make, the resulting sorbet is truly special. The same procedure
will work with other fruit puree.
6 tablespoons water
¾ cup sugar
3 egg whites
3 cups strawberries, washed, hulled and pureed
1 ½ tablespoons fresh lemon juice
Combine the water and sugar in a small saucepan. Dissolve the sugar over
medium heat, and then continue cooking until the mixture boils and becomes clear.
Use a wet brush to wash down the sides of the pot to dissolve any sugar crystals.
Continue to boil the mixture until it reached the soft ball stage, 238°F. If you don’t
have a thermometer, test by putting a drop of syrup in cold water. When the drop
forms a solid but soft ball, the syrup is ready.
While you are making the syrup, place the egg whites in a clean metal bowl. Beat
until they just begin to foam. Then slowly pour in the hot sugar syrup. Take a full
minute to add the syrup. Continue beating for about 10 minutes, or until the
bottom of the bowl feels cool to the touch.
Gently fold in the strawberry puree and lemon juice. It is not necessary to blend
Pour the mixture into the bowl of the ice cream maker and freeze. Please follow
the manufacturer’s instructional manual.
Iced foods have a long history going back to Alexander the Great, who kept
trenches full of snow during the siege of Petra for a cool refreshment.
Sugarless Apple Sorbet
3 cups unsweetened apple juice
One 6-ounce can unsweetened concentrated apple juice
3 tablespoons fresh lemon juice
Place the apple juice concentrate and lemon juice in the bowl of the machine and