Recipe - Minneola Sorbet

8 Outspan Minneola oranges
200 g Sugar
1 Egg white
Fresh mint leaves, to
decorate
Cantuccini biscuits, to
serve

1. Using a zester, pare the rind of four Minneolas and set aside. Place the
juice of eight Minneolas in a measuring jug and make up to 600ml with
water.

2. In a saucepan, gently heat 200ml of the juice mixture with the sugar.
Bring to the boil, then remove from heat and mix with the remaining juice
mixture; refrigerate.

3. If using an icecream machine, whisk the egg white until soft peaks
form, then fold it into chilled juice mixture and process until frozen. (If
freezing conventionally, freeze juice mixture in a container for about 45
minutes or until freezing at the edges. Whisk the egg white until soft
peaks form, whisk into the juice mixture, then freeze for 1 hour. Whisk
again, then freeze until solid. Remove from freezer 15minutes before
serving.)

4. Decorate sorbet with zested rind and mint leaves; serve with cantuccini
biscuits.

NOTES : Prep time: 20 mins, plus freezing Recipe by: Good Housekeeping June
1997, Food Supplement Posted to MCRecipe Digest V1 #635 by Kerry Erwin
kerry@north.org on Jun 04, 1997