Citrus Sorbet
from Chef Ohlin

1. Heat water and sugar until dissolved.

2. Remove from heat; Add juice.

3. Bring mixture to room temperature.

4. Whip the egg white to shiny, stiff peaks and whisk into cooled mixture.

5. Process in ice cream churn until slushy.

6. Freeze for at least 2 hours before serving.

Equipment Checklist