Lemon – an excellent fruit for making summer refreshing sorbet. It uses not only its juice, but also the peel itself, from which it turns out an original bowl for effective serving of frozen dessert. Remove the flesh from the lemons carefully so as not to damage “bowl” and then freeze lemon peels to sorb in them kept its texture longer. To prepare the same sorbet lemon juice mixed with simple sugar syrup and it is frozen first in the ice cream maker and then in the freezer. You can decorate lemon bowls with sorbet with candied zest.
Recipe author – Valerie Bertinelli – American actress
Time: 4 час. 45 minutes Difficulty: easy Servings: 8 Measured containers are used in recipes volume: 1 cup (st.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cups (st.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (Art.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 12 lemons
- 2.5 tbsp. water
- 2 tbsp. + 2 tbsp. l Sahara
- Special equipment: 1.5 liter ice cream maker.
Recipes with similar ingredients: lemon juice, lemon, lemon sorbet, sorbet
Recipe preparation:
- Mix water in a small saucepan and 2 tbsp. Sahara. Bring boil over high heat and cook until sugar is completely dissolved. Remove from heat and cool completely.
- Install a strainer over a measuring container of 2 tbsp.
- Cut the top quarter with 8 lemons, then cut very a thin slice from the bottom to make the base flat. Squeeze the juice out lemon tops in a measured capacity; lower and upper crusts throw it away.
- Put a vertically sliced lemon and a small knife walk around the inside edge of the peel to separate the flesh from peel. Then take a spoon and, inserting it into the cut, scoop out the whole flesh of a lemon, leaving only a lemon “bowl”. Put the pulp in strainer installed above the measuring container and squeeze out all the juice. Repeat with the remaining 7 lemons. Freeze lemon bowl until ready to serve.
- Remove the zest and squeeze the juice from the remaining 4 lemons; set aside 1 Art. l zest for topping. You will need 2 tbsp. freshly squeezed lemon juice; if it turned out a lot, put the rest in refrigerator or freezer and use in others recipes.
- Mix the cooled sugar syrup with 2 tbsp. lemon juice. Pour the mixture into an ice cream maker and freeze in accordance with manufacturer’s instructions. Transfer the sorbet to airtight container and put in the freezer for at least 2 hours before serve.
- In a small plate, mix the shelved lemon peel and the remaining 2 tbsp. l Sahara. Spread the mixture evenly over plate and set aside for 30 minutes so that it dries a little.
- When ready to serve, lay the sorbet frozen lemon bowls and sprinkle with candied lemon peel. At once serve.
