The hot season has come - it's time for a pleasant, cool meal. Here, for example, lemon sorbet has a refreshing aroma and vivid taste. By the way, he has a long history. In the old days, the so-called drink that was sold by street vendors in the Middle East. Over the years, the recipe for lemon sorbet has changed, an alcohol component has been added to it, and fruit drink has come to be called the “sharbet”. By the sixteenth century, he was in European countries, where he gained great popularity.
Some more history
In various countries, the drink was called: sorbetto (Italy), sorbet (France), sorbete (Spain), sherbet (England). With the widespread invention of artificial ice, they began to use it for making sorbets (they began to freeze and eat with a spoon). Sherbet contains fruit juices or mashed sugar, water, milk / cream, an egg. And by its consistency, it is something resembling ice cream. Today we will make lemon sorbet. This dessert can be called ideal for a hot afternoon in the summer. It has a light and amazing taste, the consistency of the cream. We prepare lemon sorbet from the juice of lemons (limes), sugar, plus fat cream and milk. It has a smooth texture, the freshest citrus aroma.
A simple recipe for sorbet
Preparing a meal is quite simple, especially for those who have already made home-made ice cream. Lemon sorbet resembles ice cream in its consistency, but it is much easier to do, since it does not contain a cream base. This dessert can be implemented in an ice cream maker, but its presence is completely optional. The food can be served immediately or laid out in a plastic container (you can take a pot) and freeze in the refrigerator. And then, immediately before use, the dish will need to be thawed for about 15-20 minutes at room temperature.
Ingredients
We will need: freshly squeezed juice of three lemons larger (or five small ones), zest from one citrus, fat cream (35% fat content) - 120 milliliters, the same amount of milk, 60 grams of granulated sugar (but you can also less - by personal preference ) You can also use as suitable additives: cinnamon, honey, ginger - just a little bit (but you can do without these ingredients).
How to make a dessert
- In a large container, mix the juice of lemons, zest, cream with milk and sugar.
- If you wish, you can add more sugar if you are an incorrigible sweet tooth. Then we prepare lemon sorbet according to the method below (choosing the first or second).
- Method number one: if there is no freezer available, pour the whipped mixture into a metal pan (this freezes the fastest), cover with plastic wrap, put in the freezer for three to four hours. Stir the mass every half hour so that large ice crystals do not appear, which can form in the event of stationary freezing. Then we transfer the finished dessert into containers and store it in the same place, in the freezer.
- Method 2: if there is an ice cream maker, it will be necessary to cover the mixture with a plastic wrap and refrigerate it in the refrigerator (not in the freezer!). This procedure will take several hours. Then you need to put the mass in the ice cream maker, and then follow the instructions of the manufacturer. Place the finished sorbet in containers and store in the freezer (about 4-5 good servings are obtained). If the total mass of your culinary work of art needs to be increased (for example, guests came, or rather, many guests), then we multiply the amount of each ingredient specified in the recipe in advance, for example, by 3.
Sorbet - Lemon Pie
We also used to call lemon pie with this word "sorbet" (not to be confused with tobacco for hookah Serbetli Lemon Cake). Its simple option - for tea - is at your service! For cooking we will need: half a glass of sugar, grams of 100 butter, 3-4 raw chicken eggs, one large lemon or 2 small, a glass of flour.
- We set the oven to heat up to 200 degrees. At this time, we mix the flour with soda and sift it.
- We soften the oil and grind it with sugar, gradually driving eggs there.
- There we grate a lemon (along with the zest).
- Add flour and soda to the total mass. Knead the dough.
- We grease the baking dish with oil (if silicone, then do not) and put the dough there.
Bake for half an hour at 200 degrees. Finished lemon sorbet can be decorated with grated zest or powdered sugar. Bon appetit to all!