Fresh Fruit Sorbet |
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| Servings | Prep. Time | Cooking Time | Calories | % from Fat | Fat | Sodium | Carbohydrates | Protein | Cholesterol |
| 4 | N/A | N/A | N/A | N/A | N/A | N/A | N/A | N/A | N/A |
| INGREDIENTS: | ||
| 1/2 cup granulated sugar | 1-1/4 cups water | 12 ounces fruit, after de-skinning, seeding, and pureeing |
| juice of 1 lemon | 1 egg white | |
| 1 | Place the sugar and water in a saucepan and bring to a simmer. Continue simmering and stirring until the mixture becomes tacky. |
| 2 | Remove from the heat and allow to cool. |
| 3 | Add the pureed fruit and the lemon juice. Mix well, then freeze for exactly 1 hour. |
| 4 | Whip the egg white so that it is firm enough to form stiff peaks. Fold into the cold fruit, and freeze again for at least 24 hours. |
| 5 | To serve, use an ice-cream scoop. |