Lemon sorbet is a cold, frozen, very fine-grained dessert made with water, sugar, and lemon juice. It’s a fresh delicacy very easy to do, it just takes a little bit of time to obtain a product that is probably better than those bought in ice cream parlors. And certainly much better than what big box retailers offer for sale.
The product is typical of Sicily.where the Arabs (who had acquired it from the Turks: the same word comes from Turkish serbeto and means “fresh drink”) they did it using the snow of Etna.
However, it was crucial for the widespread production and marketing of sherbet (as well as ice cream in general). the invention of the refrigerator, made by a Sicilian fishermanfrom Aci Trezza, towards the end of the 16th century.
The ingredients and preparation are very simple. however, it is A good freezer with adequate space to hold a frying pan is essential.. After that, there is only one last ingredient that makes the difference between a great lemon sorbet and a so-so…and that is elbow strength!
To be precise Lemon sorbet can be made in two ways. The first with exactly the ingredients already mentioned. The other with an additional ingredient that is used to mix and make everything creamier. Once upon a time starch was used for this purpose, today replaced by egg whites beaten until stiff. One thing, the second, that scares many, but that is within everyone’s reach, as long as you respect some rules and ignore some legends. If you have difficulty beat the egg whites until stiffread here detailed instructions to do so.
Lemon sorbet lends itself to multiple uses, all capable of lightening the summer heat.
first is one Refreshing drink and also to quench thirst if slightly diluted with plain water. As a drink it is also perfect to eliminate the “craving for sweet” as an alternative to creams and chocolates in ice creams.
At the table it perfectly fulfills its traditional role food alleviatorcleaning the tongue and palate of the fatty flavors of meat or fish, between one dish and another.
Finally it can be presented as fresh and light dessertto eat with a spoon, or with a straw, favoring the slow times of its dissolution.
It should also be noted that Lemon sorbet can be enriched in countless ways. The simplest is to add small amounts of other fruits. Very good, for example, with theadding a tablespoon of strawberry, peach or melon puree.
It is also excellent added to a small glass of sparkling wine or with a small glass (1 tablespoon per serving, no more) of liquor: vodka, Ron, italian lemon liqueur or others to your liking.
If you wish more gluttonous You can add two tablespoons of whipped cream.
If, on the other hand, you prefer a more natural flavor, it is perfect with a teaspoon (…ino) of mint syrup or in grenadine. or even with 7-8 mint leaves finely chopped.
Important: All these additions should be made to the water and sugar syrup, immediately after removing it from the heat, when it begins to cool.
- 8 large, juicy lemons
- ½ liter of natural trace mineral water
- 1 egg
- 400g granulated sugar
- Rinse the lemons well and squeeze the juice, straining it through a tea strainer to retain the seeds and pulp residue. Cut the skin of half a lemon into strips, only the colored part, eliminating the white part as much as possible
- Heat the water, bringing it almost to a boil, add the sugar and stir over very low heat until the sugar has completely dissolved. Add the lemon zest strips, turn off the heat, and allow to cool to room temperature.
- Pour the lemon juice into the sweetened syrup, remove the zest, and mix vigorously, possibly with a whisk. Then put the container in the freezer and let it cool for 40 minutes.
- Remove the lemonade from the freezer and mix very well with a whisk. Then put it back in the freezer for another 40 minutes.
- Remove the now nearly frozen lemonade from the freezer and mix well again. Now add the beaten egg white to the lemonade: pour it in and mix it gently with a movement from the bottom up. Gently but for a long time: White wine and lemonade should mix very well. Finally, put it back in the freezer and let it rest again.
- Remove your lemon sorbet from the freezer 5 minutes before serving, but also 15-20 minutes if it’s too hard. In this case, mash it with the prongs of a fork and let it thaw slowly, continuing to mash the frozen parts until blendable with a whisk. The lemon sorbet should be served in narrow and tall glasses, so that it better preserves the cold
