Dissolve the sugar in water and boil for 1 minute. Beat the egg
white almost stiff. Mix lemon and orange juice into the cooled
sugar syrup. Stir the egg white into the mixture. Pour the
preparation into the ice cream maker on sorbet setting.
Warm the elixir slightly and mix with soaked gelatin leaves.
Pour this substance into champagne glasses and leave to set
in the refrigerator.
To serve, spoon a scoop of sorbet onto the Elixir d'Anvers jelly
and finish with a fresh mint leaf.
lemon sorbet with Elixir d'Anvers
ingredients - info
275 cc water
275 g granulated sugar
1 egg white
juice of ½ orange
250 cc lemon juice
fresh mint leaves