Reggio Calabria Bergamot Frozen Punch

Melt one hundred grams of sugar with a tablespoon of water on the fire, add the finely chopped bergamot zest. Then remove the saucepan from the heat and add the bergamot juice, filter immediately, pour the liquid into the sorbet bowl and let it freeze. In the meantime, whip the egg whites until stiff and add the icing sugar. Mix this mousse to the ice cream, and , at the time of serving pour three tablespoons of rum.

Ingredients:

100 grams of sugar

bergamot of Reggio Calabria

one egg white

50 g of icing sugar

3 spoons of rum