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White Asparagus Sorbet

6 portions
1 kg white asparagus
750 ml water
250 g sugar
1 tbsp lemon juice
2 egg whites

Peel the asparagus then boil the peels in water. Strain the juice; Add sugar and asparagus and let it boil untill becomes soft. Remove from heat, crush the asparagus then put it in a cold storage. Let the remaining water on low heat for another 5 minutes then move it on a cold place. Add lemon juice and the crushed asparagus. Put all in a metal dish. Beat the egg whites and add them in the metal dish. Put all in the freezer.


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