-
1
Pour apple juice in a freezer-safe bowl.
-
2
Add sugar and lemon juice.
-
3
Mix well with a whisk to dissolve the sugar.
-
4
Put the bowl in the freezer.
-
5
Meanwhile... make the meringue.
-
6
Put the egg white in a different bowl and whip with a hand mixer.
-
7
Add the sugar in two batches and whip the mixture thoroughly each time.
-
8
Whip until it forms stiff peaks and won't drop when you turn the bowl upside-down.
-
9
Chill in the fridge.
-
10
Check the apple juice mixture (Step 3) and mix from the bottom if the edges are becoming firm.
-
11
Repeat this step once more so that the mixture freezes evenly.
-
12
Mix the frozen juice mixture well with a whisk.
-
13
Add the meringue from Step 6 in two batches, and mix quickly to thicken.
-
14
Transfer the mixture into a freezer-safe container and smooth out the surface.
-
15
Cover with cling film before you put it in the freezer so it doesn't absorb the smell from other food.
-
16
Take it out when it's completely frozen.
-
17
Scrape the sherbet with a spoon and transfer to a serving bowl.
-
18
Done!
-
19
Why not make French toast with the leftover egg yolk?
-
20
Or perhaps make carbonara with the leftover egg yolk?
