Orange Blossom Sorbet

• 1 1/2 cups water
• 1 tablespoon orange flower water
• 1 lemon, juice of, strained (I used half a lemon and half a lime)
• 1 egg white, lightly beaten
• For simple syrup (use 1 1/2 cups)
• 1 1/4 cups sugar
• 1 cup very hot water

1. To make the simple syrup, dissolve the sugar in the hot water. Refrigerate until cool.
2. To make the sorbet, combine the simple syrup, water, orange flower water, and citrus juice in a large bowl.
3. Chill for at least an hour.
4. When ready to freeze the sorbet, pour the mixture into your ice cream machine.
5. After 5 minutes, pour in the lightly beaten egg white.
6. Continue running the ice cream maker until the sorbet is at the desired consistency (it takes 25 minutes in mine).
7. To store, scrape the sorbet into a freezer container, press a piece of waxed paper onto the top of the sorbet, and cover with a lid.
8. Before serving stored sorbet, allow to soften in the refrigerator for about 30 minutes.

water, orange flower, lemon, egg, simple syrup, sugar, very hot water

Taken from www.food.com/recipe/orange-blossom-sorbet-178070 (may not work)