| Servings |
4
|
Ingredients
- 225 gr caster sugar
- 200 ml mineral water
- 200 ml Pompelmocello beer
- 2 egg whites
- 1 pinch salt
Ingredients
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|
Instructions
- Put in a pan water ans sugar, bring to a boil untill sugar is dissolved. Let it cool then add beer and mix.
- Beat egg whites with a pinch of salt untill fluffy then add the sugar syrup and mix well. Put the bowl in freezer, every 20- 30 minutes mix the sherbet. At first you'll see whites on top and syrup at the bottom of the bowl, don't give up, keep on mixing every now and then and in 4-5 hours you'll have your sherbet.
Recipe Notes
The sherbet could be stored in freezer up to a month but before serving it you have to cream it again: take it off the freezer few minutes in advance and when it's soft enough mix it untill creamy again.
