Recipe - Tangy Fruit Sorbet

6 ounce Granulated sugar
6 Mint leaves
1 small Lemon; juice of
1 md Orange; grated rind &
strained juice of
1 Egg white
1 ounce Caster sugar
Three fourths pt Water
Orange slices; to decorate

From: Susan Taft jr03@typhoon.dial.pipex.net

Date: Tue, 02 Jul 1996 12:15:43 +0000
Put granulated sugar, One fourth pint of water and mint into a pan. Cook over a
low heat and stir until sugar dissolves. Remove from heat and strain. Stir
in One half pint water, lemon juice, orange rind and juice. Mix well. Pour into
a freezer container and chill until cold. Freeze for 1 hour or until
mixture has half frozen. Beat egg white to a stiff snow. Add caster sugar.
Continue whisking until white is very stiff and shiny. Pour fruit mixture
into a chilled bowl. Whisk until smooth. Gently fold in beaten egg white.
Return to a clean container. Freeze for 45 minutes and whisk again. Pour
back into container. Freeze for 1 One half to 2 hours or until firm. Spoon into
small dishes and decorate with orange slices. Serve immediately.

MCRecipe Digest V1 #137

From the MasterCook recipe list. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.