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| bicolor sorbet | ||
| sorbet | ||
| lemon juice | ||
| mint syrup | ||
| maraschino | ||
| carrot juice | ||
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Bicolour Sorbet |
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 Contessa Nera recipe Two-tone sorbet Ingredients250 g sugar3 tablespoons lemon juice4 egg whites3 tablespoons mint syrup3 tablespoons maraschino3 dl carrot juice Preparation Dissolve 125 g sugar in 3 dl water over low heat; bring to the boil, remove from heat and add the mint syrup and lemon. Let cool, then incorporate 2 egg whites beaten to stiff peaks. Pour the mixture into a bowl, put it in the freezer, stirring occasionally to prevent the formation of ice flakes. Dissolve the remaining sugar in the carrot juice over low heat. When it comes to boiling, add the maraschino, let it cool and incorporate the other two egg whites beaten to stiff peaks. Put in the freezer and proceed as for the mint mixture. Serve decorating at will. | ||
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