1. Cut the oranges in half. 2. Scoop out the pulp, being careful not to pierce the rind. 3. Combine pulp in a blender or food processor with the water, sugar, and orange zest, and puree until the sugar is dissolved. 4. Strain through a fine mesh and discard the pulp after pressing all the liquid out of it. 5. Refrigerate 2 hours. 6. Freeze in an ice-cream maker until partially frozen. 7. Add the egg white and continue to freeze until firm. 8. When the sorbetto is firm, divide between the 4 orange shells and freeze until ready to serve. ---------------------------------------------------------------------------
Nutrition
Ingredients
