Sorbet
A light, semi-frozen dessert made by combining syrup, fruit juice, or liquor with Italian meringue, typically served as a palate cleanser.
Ingredients
Simple syrup (basic syrup)
1 pt (6 dl)
Fruit juice or wine
1 pt (6 dl)
Lemon (juiced)
1
Egg white (to make Italian meringue)
1 oz (30 g)
Instructions
1
Combine
Mix the syrup, fruit juice or wine, and lemon juice together.
2
Strain
Strain through a fine sieve.
3
Test concentration
Test with a saccharometer and adjust to 17°B by adding water or dry wine.
4
Freeze
Freeze using the standard method.
5
Make meringue
Prepare an Italian meringue with the egg white (or use 3 oz / 90 g of ready-made Italian meringue).
6
Combine
Once the sorbet is frozen, fold in the Italian meringue.
7
Continue freezing
Continue freezing until the texture is light and fluffy.
8
Plate
Pipe into chilled sorbet glasses or silver coupes in a pyramid shape and serve.
