St Clements Sherbet is a traditional British recipe for a classic lemon and orange ice that's made very smooth by the incorporation of stiffly-beaten egg whites. The full recipe is presented here and I hope you enjoy this classic British version of: St Clements Sorbet.
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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
2 egg whites
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 whites until stiff then fold into the fruit juice syrup. Return to the plastic box then place back in the freezer. Continue freezing, stirring every 20 minutes, until the mixture is stiff enough to hold its shape. Form into balls with an ice cream scoop, place in glasses and serve.
The extra egg white in this recipe, as compared to the sherbet gives a much finer and less crystalline texture.
