Phenotypes A, B, C, D, E, F
Lemon sorbet | |
Ingredients 568 ml water 224 g crystaline fructose Grated rind of 2 lemons 140 ml lemon juice 65 g egg whites |
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Directions Combine water, lemon rind, and crystaline fructose in 1 quart sauce pan and boil for 10 minutes. Let cool and strain our rind. Freeze until nearly firm. Then beat egg whites until stiff. Finally, when egg whites are stiff add in partially frozen lemon and continue freezing in fancy mold that has been sprayed with Pam™ for easy release. |