Kabosu Sherbet from The Sushi Experience by Hiroko Shimbo
Dump plenty of ice cubes in a large bowl with some water. Pour 2 tablespoons of water into a small cup and sprinkle in the gelatin powder. Pour 2 cups of water into a medium pot with ½ cup sugar...
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Ingredients
- 2 whites from large eggs (reserve the egg yolks for the cookies)
- ¼ cup kabosu juice or a mixture of lemon and lime juice
- ⅛ teaspoon salt
- 2 tablespoons brandy
- ½ cup plus 2 tablespoons sugar
- 1 teaspoon unflavored gelatin powder (about 1 package)
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