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Orange & Spearmint Sorbet
Ingredients
175gr sugar
600ml water
Juice of 10 oranges or 6oz can concentrated orange juice
Cup of snipped spearmint leaves
1 egg white
Method
Place water & sugar in a pan & boil for 5 minutes to produce a syrup (if no blender available infuse the mint in the hot syrup)
Remove from heat & add orange juice (if stronger flavour required add cut orange peel)
Put the liquid & mint into a blender & whisk for 1 to 2 minutes
Strain, leave to get cold & then chill in fridge
Whisk egg white & chilled liquid then freeze until almost frozen
Whisk again until thick & smooth then freeze until firm
Recipe by Sue Turner for distribution by HOPE