Preparation:
In a small saucepan, mix sugar and water together and allow to come to a
boil.
Remove from heat and cool to room temperature. When cooled, measure a scant
1
1/3 cup of syrup (mixture should have reduced - discard excess) and stir
with
lime juice and mango puree. Pour into a shallow 9 inch square pan and place
in
freezer.
When mixture is frozen (not quite hard), remove from freezer and take out
about 1/4 cup of mixture. Whisk this with the egg white. Then whisk this
into
the remaining sherbet. Refreeze and repeat the operation twice. This is what
gives the sherbet its texture and volume.
When ready to serve, scoop out sherbet with a small melon baller or
ice-cream
scoop. Offer with melon balls inside the cantaloupe halves. Garnish with
citrus leaves.
An exotic combination of flavors. No need for an ice cream maker to make the
sherbet. |
