Something cold and sweet to warm you

There is a strange phenomenon that i’ve noticed. When it’s cold, the ice cream stores are jam-packed with customers.

You’d think it would be just the opposite. I rarely even think of cold treats on cold days, but according to the guy serving up treats at a nearby gelato place, there is no such thing as a slow season when you sell frozen treats. Summer or winter, people apparently like their cold sugar.

So there…

If you are one of those who craves a freezing snack in the middle of winter, you might want to try something a little lighter.

Sorbet.

It’s not an Italian ice. It’s not a sherbet. And it’s not ice cream. Ice cream is based on dairy produced puffed full of air. Sorbet has neither dairy nor air.
But it IS sweet and cold.
And, it is lighter than ice cream too because you use fresh fruit juice instead of cream or milk.

Give it a try. You’ll love it.

Fresh Orange Sorbet

5-6 large oranges

1 lemon

½ pint of water

2 egg whites

1 tablespoon of Stevia

2 egg whites

• Juice all the fruit.
• Remove any pith from the skins and put the skins with the water into a pan and simmer over medium heat.
• Strain carefully so you end up with a clear liquid. Add the stevia while the water is still hot.
• Stir to dissolve, then add this simple syrup to the fruit juice.
• Taste and, if necessary, add more sweetener — remember freezing reduces sweetness slightly, never over-sweeten
• Put into the freezing tray, freeze for approximately 30 minutes in the freezing compartment.
• Whisk the egg whites until stiff.
• Add the partially-frozen mixture and fold together.
• Return to the freezer and leave until firm – 25-40 minutes

NOTE: If you eat this treat right away, that’s best. Left in the freezer too long, it just becomes a tasty block of ice. One way to avoid that is to add a shot of alcohol (which freezes at a much lower temperature) to the mix. In this recipe, think Grand Marnier, for example. A tablespoon of the booze should be enough.

Vegetarian