Orange Blossom Sorbet

Recipe by Aunt Cookie
READY IN: 2hrs 40mins
SERVES: 6
YIELD: 3 cups
UNITS: US

INGREDIENTS

Nutrition
  • 1 12
    cups water
  • 1
  • 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 14
    cups sugar
  • 1
    cup very hot water

DIRECTIONS

  • 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.