Paw-Paw Sorbet from The Great Ice Cream Book by Jon Croft
Purée the fruit in a blender. Add the lemon juice and sugar to the fruit purée. Whisk the white of egg and fold into the mixture. Add the Kirsch. Place into ice cream machine or deep freeze. If...
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at app.ckbk.com.
Ingredients
- juice 1 lemon
- 1 tablespoon Kirsch
- 7 oz. (200 g.) castor sugar
- 1 egg white
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