Recipe by Aunt Cookie
I love the scent of orange flower water, so I was excited to find this recipe in "Frozen Desserts" by Caroline Liddell. This sorbet is very sweet! Cooking time includes refrigeration and ice cream maker times.
Top Review by Shalabhanjika
This is a lovely, delicate sorbet. I did omit the egg, and reduced the sugar a bit. It is perfect for a summern nigt. Also I had it one night in a glass, with a shot of vodka poured over it....very nice!
- 1 1⁄2 cups water
- 1 tablespoon orange flower water
- 1 lemon, juice of, strained (I used half a lemon and half a lime)
- 1 egg white, lightly beaten
For simple syrup (use 1 1/2 cups)
- 1 1⁄4 cups sugar
- 1 cup very hot water
Directions See How It's Made
- To make the simple syrup, dissolve the sugar in the hot water. Refrigerate until cool.
- To make the sorbet, combine the simple syrup, water, orange flower water, and citrus juice in a large bowl.
- Chill for at least an hour.
- When ready to freeze the sorbet, pour the mixture into your ice cream machine.
- After 5 minutes, pour in the lightly beaten egg white.
- Continue running the ice cream maker until the sorbet is at the desired consistency (it takes 25 minutes in mine).
- To store, scrape the sorbet into a freezer container, press a piece of waxed paper onto the top of the sorbet, and cover with a lid.
- Before serving stored sorbet, allow to soften in the refrigerator for about 30 minutes.