HAN Tourism Awards gala honours star performers in tourism
November 24, 2016
The wild horses of Namibia
November 30, 2016
[vc_row][vc_column][vc_column_text]
STRAWBERRY SORBET
Extract from the book Life on a Table by Antoinette De Chavonnes Vrugt[/vc_column_text][/vc_column][/vc_row][vc_row][vc_column][vc_separator color=”mulled_wine” style=”dotted”][/vc_column][/vc_row][vc_row][vc_column][vc_column_text]
My friend, Desi, serves sorbets between her various Christmas dishes to cleanse the palate and take a breather before the next course. All the sorbets are best prepared a day in advance.
[/vc_column_text][/vc_column][/vc_row][vc_row][vc_column][vc_separator color=”mulled_wine” style=”dotted”][/vc_column][/vc_row][vc_row][vc_column width=”1/2″][vc_column_text]
INGREDIENTS
125 g sugar
250 ml water
250 g strawberries
82.5 ml sweet rosé wine
82.5 ml lemon juice
1 egg white
[/vc_column_text][/vc_column][vc_column width=”1/2″][vc_column_text]METHOD
Heat sugar and water in a pan without boiling and stir until sugar is dissolved.
Bring to the boil, leave to boil uncovered for 5 minutes without stirring.
Cool to room temperature.
Blend strawberries, the syrup, wine and lemon juice until almost set.
Pour into lamington pan. Cover and freeze until almost set.
Beat egg whites and blend with berry mixture until smooth.
Return to the pan, cover and freeze until set.[/vc_column_text][/vc_column][/vc_row][vc_row][vc_column]
