Kabosu Sherbet

Name: Kabosu Sherbet
Yield: Makes 12 servings
Cuisine: Japanese
Ingredients: 2 whites from large eggs (reserve the egg yolks for the cookies); ¼ cup kabosu juice or a mixture of lemon and lime juice; ⅛ teaspoon salt; 2 whites from large eggs (reserve the egg yolks for the cookies); 2 tablespoons brandy; ½ cup plus 2 tablespoons sugar; ¼ cup kabosu juice or a mixture of lemon and lime juice; ¼ cup kabosu juice or a mixture of lemon and lime juice; 1 teaspoon unflavored gelatin powder (about 1 package)

Preparation info

Makes
12
servings

Difficulty
Easy

Appears in

The Sushi Experience

By Hiroko Shimbo

Published 2006

About

Ingredients

1 teaspoon unflavored gelatin powder (about 1 package)
½ cup plus 2 tablespoons sugar</

Asia
Japan
Dessert
Cookies

Method

Dump plenty of ice cubes in a large bowl with some water. Pour 2 tablespoons of water into a small cup and sprinkle in the gelatin powder. Pour 2 cups of water into a medium pot with ½ cup sugar and set it over medium heat. Cook, stirring with a spoon, until the sugar is dissolved. Add the brandy, kabosu juice, and gelatin and continue to cook until the gelatin is dissolved. Transfer the