St Clements Sherbet is a traditional British recipe for a classic lemon and orange ice smoothed by the incorporation of a stiffly-beaten egg white. The full recipe is presented here and I hope you enjoy this classic British version of: St Clements Sherbet.
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Ingredients:
120g caster sugar
300ml water
1 tbsp lemon juice
freshly-grated zest of 1 orange
freshly-grated zest of 1 lemon
juice of 3 oranges
juice of 1 lemon
1 egg white
Method:
Combine the sugar and water in a pan and allow the sugar to dissolve. Bring to a boil then allow to cook for 10 minutes. Take of the heat then add the 1 tbsp lemon juice. Add the grated zests to a bowl then pour the syrup over the top. Set aside until cooled to room temperature.
Add the fruit juices then strain the mixture into a plastic freezer-proof box. Stir the mixture every 20 minutes until half frozen turn into a bowl, beat until smooth. Whisk the egg white until stiff then fold into the fruit juice syrup. Freeze into an ice cream maker according to the manufacturer's instructions.
Alternatively pour into a plastic box and set in the freezer. Stir the mixture every 20 minutes until half frozen then allow to freeze completely until hard.
