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Orange Sorbetto  E-mail this product to a friend

Makes 1 Quart
Serves 4

2 Oranges
2 C Spring Water
1/2 C Sugar
1 tsp. Grated Orange Zest
1 Egg White

METHOD:
Cut the oranges in half and scoop the pulp with a spoon, taking care not to puncture the skin. Set the shells aside. Place the pulp into a blender or food processor and add the water, sugar, and orange zest. Blend until the sugar is dissolved.

Strain the pulp mixture through a fine-meshed sieve, pressing out as much liquid from the pulp as possible with the back of a large spoon. Discard the pulp. Refrigerate the mixture for at least 2 hours, or until thoroughly chilled.

Transfer to an ice cream maker and freeze according to the manufacturer's instructions until partially frozen. Add the egg white and continue to freeze until firm.

Scoop the sorbetto into the reserved orange shells and freeze until ready to serve.

This recipe is an excerpt from the book, Gelato! Italian Ice Creams, Sorbetti & Granite by Pamela Sheldon Johns.