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Lemon and Fennel Sorbet

1/2lb. Sugar
1/2pt. Water
2 Lemons
Bunch Fresh Fennel
2 Egg Whites

Put the sugar and water together and bring to the boil in a pan.
Simmer them togrther for 5 mts.
Grate the zest [no pith] from the lemons and add that with the juice to the syrup.
Chop the fennel finely and add that to the mixture.
Let this cool completely.
Put the mixture into the freezer and let it freeze solid.
When frozen break the mixture up roughly and put into a food processor.
Add the egg whites and whizz the lot until the mixture turns creamy and light.
Re-freeze but take out of the freezer 10 mts. before serving.

June 30, 2008 12:17 PM | 0 Comments
  Martin Dwyer
Consultant Chef