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| General Category : Desserts |
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| Food Group : Fruits |
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| Preparation Method : Freeze or Refrigerate |
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| This pink sorbet has the vivid colour of bubble gum and a tart and fruity taste that's out of this world. |
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Ingredients
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2 cups (500 mL) red currants |
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1-1/3 cups (325 mL) granulated sugar |
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2 tbsp (30 mL) grated lemon rind |
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1-1/4 cup (300 mL) lemon juice |
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Italian Meringue: |
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2 egg whites |
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3/4 cup (175 mL) granulated sugar |
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Preparation
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In saucepan, bring currants, sugar, lemon rind and 2 cups/500 mL water to boil; reduce heat and simmer for 5 minutes. Remove from heat; stir in lemon juice. Strain through fine sieve, discarding solids; let cool.
Italian Meringue: Beat egg whites until stiff but not dry. In small saucepan, bring sugar and 1/4 cup/60 mL water to boil; reduce heat to medium and boil until syrup has reached hard-ball stage (a little dropped into cold water forms hard, not brittle, ball) or candy thermometer registers 250° to 266° F/120° to 130°C. With mixer on high, pour hot syrup into whites in thin stream; beat until cool. Set aside.
Freeze lemon mixture in ice-cream machine until thick and slushy, but not set; fold in Italian Meringue and freeze according to manufacturer's instructions. If using machine of 4-cup/1 L capacity or less, freeze in 2 batches. (Or pour into metal cake pan and freeze until slushy, about 2 hours; fold in Italian Meringue. Freeze until almost solid, about 1-1/2 hours [it's fine if meringue separates and forms top layer]. Break up and purée in food processor; scrape into airtight container and freeze until firm, about 4 hours.)
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Nutritional information
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Per 1/4 cup (60 mL): about 114 cal, 1 g pro, 0 g total fat (0 g sat. fat), 29 g carb, 0 g fibre, 0 mg chol, 7 mg sodium. % RDI: 1% calcium, 1% iron, 20% vit C, 1% folate.
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Source
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Homemakers Magazine: Summer 2007
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