Lemon Sorbet a la Benedictine

Lemon Sorbet a la Benedictine

From the Kitchen Of
Lemon Sorbet a la Benedictine

Ingredients

1 envelope plain gelatine
1/4 cup hot water
1 (6-ounce) can frozen lemonade/limeade/orange juice concentrate, partially thawed
2 heaping cups finely crushed ice
2 egg whites
4 tablespoons sugar

Method

In a blender put 1 envelope plain gelatine, add 1/4 cup hot water.  Blend on high speed 40 seconds.  Add 1 (6-ounce) can frozen lemonade/limeade/orange juice concentrate, partially thawed, 2 heaping cups of finely crushed ice, 2 egg whites, 4 tablespoons sugar.  Cover; blend at high 1 minute or until fine snow.  

Serve immediately or put in a mold in freezer.  Add Benedictine Liqueur to each serving.  Serves 6. 

Add new comment

The content of this field is kept private and will not be shown publicly.

Plain text

  • Web page addresses and email addresses turn into links automatically.
View additional recipes in this category

Kitchen Helpers