For some fruit sorbet recipes, eg lemon sorbet, the recipe has three fundamental components:
- a syrup (maybe cooked with lemon zest etc)
- the juice of your fruit
- whipped egg whites
It is simple: Prepare all three ingredients, allow them to cool down, carefully mix together and fill the mixture into the ice machine. My problem is: The egg white will not combine with the juice and syrup. During freezing I'll get a very unpleasant and inhomogenous texture as a result.
Does anyone know why the egg whites won't combine and what I can do to fix this?