Try this Sorbet Au Sauterne (Sauterne Sherbet) recipe, or contribute your own.
Suggest a better descriptionMix gelatin and 1/2 cup sugar in 2-quart saucepan. Stir in 1 cup water and the salt. Heat to boiling, stirring constantly. Boil and stir 5 minutes. Remove from heat. Stir in wine and lemon juice. Cool to room temperature. Pour into ice cube tray. Freeze until mushy and partially frozen, about 1 hour 20 minutes. Heat 1 cup sugar, 1/2 cup water and the cream of tartar to boiling in 1 1/2-quart saucepan over medium heat, stirring constantly. Boil, without stirring, to 240 on candy thermometer. Beat egg whites in small mixer bowl until soft peaks form. Continue beating while pouring hot syrup in thin stream into egg whites. Beat until mixture is cool, about 8 minutes. Sppon partially frozen mixture into chilled large mixer bowl. Beat with rotary beater until fluffy; fold in egg white mixture. Pour into ungreased baking pan, 9x9x2 inches. Freeze until firm, about 3 hours. Serve in chilled sherbet glasses.
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Serving Size: 1 Serving (125g) | ||
Recipe Makes: 9 Servings | ||
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Calories: 161 | ||
Calories from Fat: 1 (1%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0.1g | 0 % | |
Saturated Fat 0g | 0 % | |
Monounsaturated Fat 0g | ||
Polyunsanturated Fat 0g | ||
Cholesterol 0mg | 0 % | |
Sodium 76.5mg | 3 % | |
Potassium 88.7mg | 2 % | |
Total Carbohydrate 34.5g | 10 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 34.4g | ||
Protein 5.7g | 8 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 161
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