2 c. Apple Cider
1 cup artificial Sweetener
1 tsp Lemon Juice
1 egg white
In small saucepan combine cider and artificial sweetener, stirring until dissolved. Add Lemon juice.
In a small bowl pour a small amount of your cider mix into the bowl and whisk in the egg white slowly, which will bring the temperature of your egg up slowly without cooking it in slivers, add the entire mix to your saucepan, whisking well.
(This process is called Tempering. If you do not temper
Remove from heat, refrigerate. Churn in your ice cream maker (follow manufacturers Directions for your machine.)
Tips- adding egg white gives your sorbet a nice light body. Failure to add the egg white properly will result in frozen cubes that aren't much fun to eat.