Sorbet Glacee aux Abricots (sohr-bay glah-say oh-zah-bree-koh) is a light and refreshing dessert to serve your guests after a rich main course. An electric blender is needed to make this dish.
1 lb. canned apricot halves, drained and juice reserved
2 oz. castor sugar
2 tablespoons fresh orange juice
2 tablespoons fresh lemon juice
2 egg whites, stiffly beaten
2 drops vanilla essence
Set the thermostat of the refrigerator to its coldest setting.
Put half the apricots in a blender and puree them at high speed. Pour the puree into a large measuring jug and repeat the process with the remaining apricots. Measure the puree and mix in enough of the reserved can juice to make 16 fluid ounces .
Transfer the puree to a medium-sized mixing bowl and stir in the sugar, orange juice and lemon juice. Using a wire whisk or rotary beater, whisk the egg whites into the mixture until it is smooth. Stir in the vanilla essence. Pour the mixture into a freezer tray and place the tray in the frozen food storage compartment of the refrigerator. Leave to freeze for 30 minutes or until the mixture has begun to set around the edges.
Remove the tray from the refrigerator and scrape the apricot mixture into a medium-sized mixing bowl. Using a wire
Sorbet Glacee aux Abricots makes a cool and refreshing dessert.
1 whisk or rotary beater, beat the mixture until it is smooth. Return the mixture to the freezer tray and the tray to the frozen food storage compartment. Freeze for a further 4 hours or until the sorbet is firm to the touch.
Meanwhile, chill 4 individual serving glasses in the refrigerator for 30 minutes before you serve the sorbet.
Remove the glasses from the refriger-ator and the freezer tray from the frozen food storage compartment. Using a tablespoon which has been dipped in hot water, spoon the sorbet into the chilled glasses.
Sorghum is a type of MILLET, native to Africa, which is milled and used to make gruels and cakes. The stalks are high in sugar content and are used to make a fermented drink.