1 1/4 cup of milk
2/3 cup of sugar
1 can (180 g) of concentrated frozen orange juice
1 cup of heavy cream or sour cream
1 tablespoon of freshly squeezed lime juice
1 beaten egg white
Caramel sauce: 1 1/2 cups of sugar, 1 cup of boiling water
1 1/4 cup of milk
2/3 cup of sugar
1 can (180 g) of concentrated frozen orange juice
1 cup of heavy cream or sour cream
1 tablespoon of freshly squeezed lime juice
1 beaten egg white
Caramel sauce: 1 1/2 cups of sugar, 1 cup of boiling water
Mix the milk and sugar in a medium-sized pot
Heat while stirring constantly until the sugar dissolves
Remove from heat
Add the orange juice, heavy cream or sour cream, and lime juice (the mixture may appear chunky at first, but it will smooth out after freezing)
Pour into a square mold or two ice trays
Place in the freezer until partially frozen
Whip in a large bowl until smooth and frothy; add the beaten egg white
Return to the freezer for 30 minutes
Stir well
Let freeze until firm
Scoop out some of the sorbet and cover with the caramel sauce made by heating sugar in a medium-sized pot, stirring frequently with a wooden spoon, until golden brown
Remove from heat and slowly add boiling water
Heat again, stirring constantly for 10 minutes or until the sugar dissolves
The sauce thickens as it cools.
