- 500g caster sugar. A
- 500ml water. A
- 325ml perrier water. B
- juice 5 lemons. B
- 3 egg whites. C
lemon frothy sorbet
steve bennett
25th February 2011
lemon frothy sorbet
from france's pourcel brothers 'les jardins des sens' in montpellier (thats france, not cheltenham)
Ingredients
Method
bring A to the boil, simmer 3 minutes. cool completely. add B, then churn. after 10 minutes/ half way, add C.
results in a light sorbet, which should have a slight 'fizz' feel to the tongue.
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