** Percentage Daily Values are based on a
2000 calorie diet. *Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.
1. Heat the juice and the caster sugar together gently until the sugar has
completely dissolved. Test for sweetness and if necessary add a little more
sugar.
2. Pour the mixture into a plastic container and put in the freezer.
3. After three to 4 hours, when the mixture is pretty well frozen, spoon it
into a food processor and whiz it until it is a mush.
4. Beat the egg whites
in a separate bowl until they're firm and stir into the mush.
5. Put it all back into the container and freeze for another 3 or 4 hours. The
sorbet should be solid but have quite a soft texture.
6. To serve allow to stand in the fridge for 20 minutes or so before scooping
into individual glasses or bowls.
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Dietary Notes:
This recipe is very low-sodium with 45.5mg per serving
This recipe is high in Vitamin C with 38% of your daily recommended intake per serving.
Food Allergy Information:
This recipe contains potential food allergens and will effect people with Egg, Sulfites, Natural Sweeteners, Fructose Malabsorption allergies.
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