Summertime citrus sorbet.

Two cups of COLD PRESSED orange juice (I use tangerine which I think tastes quite nice)

Wash a raw egg and dry it. Place it in the juice cup. Do not crack it. The egg is not in the recipe. Add 1/4 cup of sugar and stir. Continue adding sugar until the egg floats. Remove the egg, wash it off and put it back in the fridge.

1 tbsp of vodka or Cointreau for texture purposes

Optional: juice of one lime

Freeze in an ice cream freezer (I use the cheap kind where you add ice and rock salt) until frozen to a slushy/soft serve hardness. This is not creamy like ice cream.

Add to container and put in freezer a few hours for a harder texture.

This is essentially a sorbet but using cold pressed juice is key. You can also juice and strain your own oranges. The egg trick is just to make sure you don’t add too much or too little sugar as the sugar content in the juice can vary.