My recipe this week of Greek orange sorbet, perfect for summer, simple to make and healthy to boot.
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Greek Orange Sorbet:
For those who don’t know Papa G, a.k.a. George Psarias is award-winning restaurateur of the Olive Tree Greek Restaurants in Leeds, he regularly cooks on TV and is my very own Papa. Enjoy!
6 oranges and their grated zest.
2 tablespoons of Rose water.
1 lemon and its zest.
110g icing sugar
1 egg white
Squeeze the oranges and lemon to make about 600ml of juice. Stir in the orange and lemon zest and icing sugar along with 2 tablespoons of rose water, whisking it thoroughly until it dissolves. Transfer to an ice-cream maker and freeze or pour into a freezer tray and freeze for 30 minutes or until it begins to solidify.
Whisk the egg white until stiff and fold into the mixture. Return to the freezer until firm.
Note: If you have a food processor, allow the sorbet mixture to freeze and then whisk in the food processor until the sorbet becomes very light and fine grained. Pour in the egg white, through the funnel, whisking all the time and then return to the tray and freeze until firm. Transfer the sorbet to the refrigerator for about 30 minutes or so before eating to let it soften. Delicious.