Tropical Sorbet
From Italian Cooking School.
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A historical recipe
Italian Cooking School.
Italy
Known as an Italian recipe, with similar versions prepared across other nations.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
Ingredients
1
1 ingredient
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2 tablespoons hot water
Method
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- Whisk the egg white in a bowl or electric mixer to stiff peaks.
- Set aside.
- In a bowl, dissolve the sugar in 2 tablespoons hot water, then add the fruit juice and stir.
- Add the wine, and fold the mixture gently into the egg white.
- Refrigerate for 3 hours.
- Pour the mixture into an ice cream maker and churn for about 30 minutes, or according to the manufacturer’s directions.
- Transfer the sorbet to a mold and freeze for 2-3 hours, until solid.
- Divide the sorbet among glasses or small dishes and decorate with small mint leaves.
Cookware for this recipe
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Mixing bowl
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Whisk
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Electric mixer
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Wooden spoon