Today, I went to watch the tennis at Wimbledon. It was fabulous. My brother and I got up at 04:15 so that we could get good tickets in the queue. We were lucky to get Court 2 tickets where we saw the Bryan brothers play. Doubles is definitely underrated. They are amazingly quick. The weather was glorious too! Perfect for a spot of sorbet!
- 2 Oranges
- 2 tablespoons caster sugar
- One egg white
- 75ml Orange Juice
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Cut the flesh out of the orange and pop it in a blender.
I did this by dividing each one into quarters and taking a serrated knife and cutting along the curve of the orange. Add the sugar. Whiz until liquid-y.
Now add the egg white. Whizz until creamy.
When I say "add the egg white", this clearly has potential issues. Even the most basic and useless cook will probably know that an egg comes complete with yolk and white, together. Thus, you need to separate the two.
Getting at the egg white...
To do this, take an egg, crack it open as you would when frying an egg but do not mangle the shell - the yolk should be able to fit in both sides of the broken shell.
Do not allow the yolk to fall out. Over a mug or a cup, transfer the yolk from one half of the shell to the other. The white will dribble into the vessel(!) below.
Respect the egg - do not go for a cheeky high drop of the yolk; it will break and go everywhere and the process will be ruined.
Pop in the freezer and stir madly with a fork every couple of hours - remember the outside will freeze first so do not be lulled into a false sense of security.