This Cinnamon Sorbet is very popular in Chile, kind of old fashioned nowadays, but perfect for the hot summer afternoons.
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to 1 liter of sorbet
- 4 cups water
- 1 cup granulated sugar or 3/4 cup if you do not want it so sweet
- 2 teaspoons ground cinnamon
- 2 cinnamon sticks (8-10 cm./ 3″)
- pinch of salt
- 3 egg whites at room temperature
- In a medium saucepan place the cinnamon, cinnamon sticks, dash of salt and sugar (not replace or reduce much because it will alter the consistency of ice cream). Stir well and then add water.
- Place over medium heat and stir until sugar is completely dissolved. When it starts to boil turn off the heat and let cool completely. Remove the cinnamon sticks.
- Refrigerate overnight.
- Beat egg whites to soft peaks, must be white and firm, but when you lift the beater the beak still falls.
- The next day, sift the mixture through a fine mesh colander.
- Mix the cinnamon mixture with the whites and place in the ice cream maker and follow the instructions for each machine, usually, take between 25-30 minutes.
- Or put in a large baking pan and freeze for 45 minutes to 1 hour, scrape with a fork, refrozen and scrape again every 30 minutes or so, completing 3 scrapings.
* Remember that eating raw egg whites carries a small risk of Salmonellosis. You can use pasteurized whites if you wish.