[From: nospam@feeble.keble.ox.ac.uk (Iamb)
Subject: Sorbet
Date: Thu, 18 Feb 1999 00:49:13 GMT]


_Orange sorbet_

400g caster sugar
Zest of 2 oranges
500ml fresh orange juice
Juice of two lemons

Dissolve the sugar in 1 1/2 pints water, bring the water to the boil,
add the zest to blanch, and keep boiling the water for a while, then
set aside to cool.  Pour the orange and lemon juices into the cooled
syrup and mix well.  Pour this into a suitable container and place it
in the freezer.  Ignore for one hour (or so depending on the strength
of your freezer), then after that remove the sorbet from the freezer
every half hour and beat with a fork until completely crystallised.
Inevitably you will leave it in there too long, and the juice will
start hardening in an unpleasant manner, so after doing your best to
keep it from becoming rock ice, when all seems lost, break it up as
best you can and take Kake's handheld blender to it.  Scoop out the
blended bits as they emerge and toss into used ice-cream container to
pack.  Scoop out of container at dinner party for eight and enjoy the
oohs and aahs.

Serves eight easily.

The basic recipe was from Rosemary Moon's 'Classic French Cuisine' but
I've changed it quite a bit.