Orange Sorbet

(SERVING 6)

• 15 ml/1 tbsp powdered gelatine
• 175 ml/6 fl oz/ ¾ cup water
• Finely grated rind and juice of 1 lime
• Finely grated rind of ½ orange juice of 4 large oranges
• 15 ml/1 tbsp artificial sweetener granules
• 1 egg white

Put the gelatine in a bowl with 45 ml/3 tbsp of the water and leave to soften for 5 minutes. Stand the bowl over a pan of gently simmering water and stir until dissolved. Alternatively place briefly in the microwave. Stir in the remaining water, the lime and orange rind and the juices. Stir in the sweetener. Turn into a suitable freezer container with a lid, cover and freeze for 2 hours. Whisk thoroughly to break up all the ice crystals. Whisk the egg white until stiff and fold into the mixture with a metal spoon. Cover and freeze for a further 1 ½ hours. Whisk thoroughly again, then freeze until firm. Transfer to the fridge 30 minutes before serving to soften slightly.