Calories
148 kcal
Protein
2 g
Fat
0 g
Carbohydrates
27 g
Pour the lime juice and liqueur into a bowl, then add the sugar. Stir thoroughly until the sugar is completely dissolved and set aside.
Take the eggs and separate the whites from the yolks. In a separate bowl, beat the egg whites with a pinch of salt using a mixer, gradually increasing the speed from low to high until stable peaks form.
Gradually add the lime mixture to the whipped egg whites. Whisk until large air bubbles appear. Add the white wine to the mixture. Stir gently so that the mixture doesn't settle.
Carefully pour the sorbet into a shallow metal dish, and place in the freezer for about 3 hours until it completely hardens.
Every 20-30 minutes, take out the sorbet and stir with a spoon to make the finished dessert airy and tender. Once the sorbet has set, transfer it to the dessert bowls, champagne glasses or waffle cones using an ice cream scoop. It's better to put the dishes in the refrigerator beforehand. Sprinkle the finished dessert with confectioner's sugar on top, decorate with physalis and serve.
Make sure to use a high-quality blue Curaçao liqueur for this recipe. The flavor of the sorbet will depend heavily on the quality of the liqueur, so be sure to use a brand that you enjoy.
This recipe calls for a blender or food processor to blend the ingredients together. If you don't have either of these appliances, you can try using a hand mixer or a potato masher to combine the ingredients.
Bon Appetit!
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