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INGREDIENTS:
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1 1/2 cups water
1/3 cup water (additional)
1 1/2 cups Stone's Original Ginger Wine
2 tablespoons fresh or bottled lime juice
1 cup sugar
1/4 teaspoon cream of tartar
2 egg whites
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Mix 1 1/2 cups of water, Stone's Original Ginger Wine and lime juice and pour into an 8" cake tin. Place in
freezer until partly frozen. Add to a saucepan the sugar, 1/3 cup water and the cream of tartar.
Stir over a low heat until the sugar has completely dissolved then bring to the boil and boil
rapidly for four minutes. Remove from heat.
Beat the egg whites until firm. Slowly pour the hot syrup into the egg whites beating steadily
all the time. Fold in the frozen ginger wine mixture with a fork and blend evenly. Place mixture
in freezer until partly frozen. Remove and beat. Return to freezer.
This may be served on its own as a refreshing sorbet or the flaked sorbet can be added to the
top of a fruit salad. Any combination of fruits can be used for the fruit salad.
(The sorbet is ideal for freezing).
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