Subtle and refreshing, Spanish Sorbet is a delightful mixture of honey, orange juice and lemon juice. It makes a perfect dessert for a rich meal.
4 fl. oz. water
2 fl. oz. orange-blossom honey
2 tablespoons castor sugar finely grated rind of 1 large lemon 6 fl. oz. fresh orange juice 4 fl. oz. fresh lemon juice oz. gelatine, dissolved in 1 tablespoons hot water 1 egg white, stiffly beaten
Set the thermostat of the refrigerator to its coldest setting.
In a medium-sized saucepan, combine the water, honey, sugar and lemon rind. Set the pan over moderately high heat and bring the mixture to the boil, stirring constantly. Boil the mixture, without stirring, for 4 minutes.
Remove the pan from the heat and stir in the orange and lemon juices and the dissolved gelatine. Pour the fruit juice mixture into a freezer tray and set aside to cool completely. Put the tray in the frozen food storage compartment of the refrigerator and freeze for 30 minutes.
Remove the tray from the refrigerator. Scrape the sorbet mixture into a large mixing bowl and beat with a wooden spoon until the mixture is smooth. Fold the egg white into the mixture. Spoon the mixture back into the freezer tray and return the tray to the frozen food storage compartment. Freeze for 1 hour.
Remove the tray from the refrigerator and turn the mixture into the large mixing bowl. Using a wire whisk or rotary beater, whisk the mixture until it is smooth.
Spoon the mixture back into the freezer tray and return it to the frozen food storage compartment.
Freeze the mixture for at least 8 hours or overnight.
Chill 4 individual serving glasses in the refrigerator for 30 minutes.
Remove the glasses from the refriger-ator and the tray from the frozen food storage compartment. Using a tablespoon which has been dipped in hot water, spoon the sorbet into the glasses. Serve immediately.