Serves 2-4
Preparation time less than 30 mins
Cooking time 1 to 2 hours
By Fiona Ravenscroft
From Masterchef
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Cider sorbet
Ingredients
175g/6oz caster sugar
425g/15oz water
rind and juice of a lemon
120ml/4fl oz cider
1 egg white
lemon rind to decorate (optional)
Method
1. For the stock syrup, add the sugar to the water in a saucepan. Dissolve the sugar and add the rind of the lemon. Bring to the boil for 2-3 minutes. Drain the syrup and reserve the rind. Leave to cool for 10 minutes.
2. For the sorbet, add the lemon juice and the cider to the syrup. Place in a freezer for 30 minutes to cool. Pour into an ice cream maker for 30-40 minutes. Add the lightly whisked egg white to the mixture after 10 minutes.
Decorate with lemon rind if required.
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