Heat the juice and the caster sugar together gently until the sugar has completely dissolved. Test for sweetness and if necessary add a little more sugar. Pour the mixture into a plastic container and put in the freezer. After three to 4 hours, when the mixture is pretty well frozen, spoon it into a food processor and whiz it until it is a mush. Beat the egg whites in a separate bowl until theyre firm and stir into the mush. Put it all back into the container and freeze for another 3 or 4 hours. The sorbet should be solid but have quite a soft texture. To serve allow to stand in the fridge for 20 minutes or so before scooping into individual glasses or bowls. Source: Michael Barry, Yes! Magazine
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|Serving Size: 1 Serving (233g)|
|Recipe Makes: 4|
|Calories from Fat: 3 (1%)|
|Amt Per Serving||% DV|
|Total Fat 0.3g||0 %|
|Saturated Fat 0g||0 %|
|Monounsaturated Fat 0g|
|Polyunsanturated Fat 0g|
|Cholesterol 0mg||0 %|
|Sodium 176.7mg||6 %|
|Potassium 220.3mg||6 %|
|Total Carbohydrate 62.6g||18 %|
|Dietary Fiber 0.3g||1 %|
|Sugars, other 62.3g|
|Protein 11g||16 %|
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Calories per serving: 283
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