Rooibos ginger sherbet
2.5 dl strong brewed rooibos tea2 tbsp chilli & ginger jam
grated peel and juice of ½ orange
2 egg whites
Cool the sweetened tea, flavoured with orange and jam, first in refrigerator and then in freezer, stirring occasionally. Whip the egg whites into a stiff foam. Mix the egg white foam with the nearly frozen juice and freeze. Divide into ice-cold shot glasses and serve immediately.