[Lemon lime sorbet
4-8 depending on how much you can eat
1- 1.5 cup of lemon or lime juice (or a mixture.) I used 1 1/2 lemons and a lime and made up to a cup with lemon from the fridge.
120g sugar (Blended down to fine like usual)
Approx 600-700gm ice but blend till you are happy with taste and consistency
1/2 eggs whites
Preparation
I out the TC on speed 4 at 50deg for two min with the sugar and citrus juice to dissolve the sugar and make a syrup. I put this in the freezer ( I figured I couldn't just add together when ready to eat as it may be too much liquid and not give me a thick enough sorbet.) so I prepared a base.
This mixture didn't freeze hard after 6-8 hurs in the freezer, but that was fine, I just didn't want too much liquid.
When you're ready to serve, add this mixture plus the ice split in two batches, with an egg white or two.
You're ready to Serve.
Was a lovely mixture of enough sweet and enough sour to be refreshing and light. (compared to the salted caramel that accompanied it
)
This was an alteration to a recipe I found online, adapted to make instant lemon sorbet when it was time for dessert.
http://www.taste.com.au/recipes/18940/lemon+sorbetEnjoy.
