55g/20oz caster sugar
4 quinces, peeled, cored and chopped
Juice of 1 lemon
2 egg whites
Simmer the sugar and water in a heavy based saucepan, heating gently until the sugar has dissolved. Bring to the boil and simmer for 3 minutes. Leave to cool. At the same time as making the sugar syrup, in a separate pan, simmer the quinces with a little water and the lemon juice until they form a soft puree. Leave to cool. Both the sugar syrup and quince puree must be completely chilled before making the sorbet.
When you are ready to make the sorbet, mix the puree and the sugar syrup. If you have an ice cream machine, pour the quince mixture into the machine and freeze according to the manufacturer’s instructions. When the mixture is almost frozen, whisk the egg whites to stiff peaks and then pour into the ice cream machine and continue churning. When the mixture is ready, serve immediately or put in a tub and keep in the freezer until you need it. If you are making this without an ice cream machine, place the sugar syrup and puree mix in a tub in the freezer and freeze for approximately three hours until the mixture is slushy, then beat with a whisk to break up the ice crystals and fold in the whisked egg whites. Return to the freezer for a further 4 hours until the sorbet is frozen.