Melon sorbet2021 03 02
2 ripe sweet seedless melons, halved
90 ml (6 tbsp) Bajoriškių wine vinegar
2 large egg whites
110 g sifted icing sugar
Method of preparation:
This dish should be prepared in advance, preferably the night before. Scoop out the melon flesh with a spoon and put it in a blender, add the sugar and Bajoriškių wine vinegar. Blend until it becomes a smooth, homogeneous puree, then transfer to a freezer container. Cover the container and place in the freezer for 4-5 hours. Whisk the egg whites until stiff, then mix them into the half-frozen sorbet. Place in the freezer and freeze until the sorbet is fully set. Leave at room temperature for 10 to 15 minutes before serving. Bon appetite!