Verjus Sorbet
Ingredients
- 1 cup of sugar
- 3 cups of water
- 500ml Orange Mountain verjus
- 2 Egganic free range egg whites
A delicious and refreshing treat for a summers day (or night).
Dissolve the sugar in 3 cups of boiling water and then boil until reduced to 2 cups total volume, set aside in the fridge to chill (this can be made the day before).
Combine 500ml Orange Mountain verjus, with the sugar syrup. Beat 2 egg whites to the consistency of firm peaks then fold into the sugar/verjus liquid. Pour the mixture into an ice-cream maker and follow manufacturer’s instructions.
If you don’t have a machine put the liquid into a metal tray, cover and freeze until ice crystals are setting around edges (approx 2 hours). Take out and turn into a bowl to break it into smaller pieces beat with electric beaters until slushy then return to tray and freezer.
Repeat this process 2 or 3 times (the more beatings the lighter the consistency), then finally freeze until firm.
