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I have loads of egg whites left over from making ice cream, how can I use them up?

Don’t throw anything away!  Keep your egg whites in the freezer, then defrost and whisk up to add to your next sorbet creation. Whisked egg whites are marvellous in sorbets, they make them extra smooth and practically double the amount of sorbet.  Alternatively, use egg whites to make meringues..the perfect addition to ice cream and fruits.

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