Orange Sorbet

Serves: to serve 2

Prep Time: 15 Minutes + waiting

Cook Time: 15 Minutes

Ready In: 30 mins
+ waiting

2 oz - caster (superfine) sugar

¼ pint - water

2 - large oranges

1 teaspoon - lemon juice

1 - egg

Place the sugar and water into a pan and heat gently, stirring until the sugar is dissolved. Bring to the boil then simmer for 10 minutes. Set aside and allow to cool.
Cut off the tops of the oranges then, using a sharp knife, cut out as much flesh as possible from the insides of the oranges, keeping the skin intact. Reserve the orange shells and tops for later. Place the orange flesh in the pan with the sugar and water and add the lemon juice. Squeeze this through a sieve (strainer) to get out all the juices and place the juice in a freezer bag or container then freeze for 2 hours until it is mushy.
Separate the egg yolk from the egg white and whisk the whites into the mushy orange mixture. Spoon this back into the orange shells and freeze them until firm. One hour before serving, transfer them to the fridge to allow them to soften a little.