APPLE AND SULTANA SORBET

Preparation Method :

• Put the apple juice and fructose into a heavy-based saucepan. Heat gently until the sugar has dissolved.
• Increase the heat and cook rapidly until the temperature registers on a sugar thermometer, or a little of the syrup forms a fine, thin thread when falling from a teaspoon on to a dish.
• Stir in the sultanas and allow to cool.
• Pour the mixture into a freezer container and, stirring occasionally, freeze for about 1½ hours until mushy.
• Beat the egg whites until they form soft peaks and fold into the mixture. Cover, seal and freeze.
• To serve, allow the sorbet to soften slightly at room temperature for 10 to 15 minutes or in the refrigerator for 20 minutes.