Lemon sorbet is a magnificent summer dessert, reminiscent of ice cream , but much refreshing, tastier and easier to prepare. We suggest you to prepare the original sour lemon sorbet at home.
The recipe for lemon sorbet
Ingredients:
- lemon - 1 piece;
- banana - 3 pieces;
- lemon juice - 600 ml;
- powdered sugar - 300 g.
Preparation
Now tell you how to make a lemon sorbet. We take lemon, we wash and cut together with zest in large pieces. Bananas are peeled, crushed in circles. Now put the fruit in a deep cup and grind it with a blender until smooth, adding sugar powder to it.
After this, gradually pour the lemon juice and mix again. The resulting mass is carefully placed in a convenient container, covered with a lid and set for 2 hours in the freezer. Then, during this time, we take the dessert three more times, mix it with a spoon and put it back. That's all, lemon sorbet is ready. We serve a delicacy on the table, decorating with a peel of lemon or cubes of a banana.
Lemon-lime sorbet
Ingredients:
- lemon - 5 pcs .;
- lime - 2 pieces;
- sugar - 1 item;
- water - 1 item;
- salt - pinch.
Preparation
Lemons and limes are washed and put for about 10 minutes in hot water. Then dry it, rub about 1 tablespoon of zest, and from the remaining fruits squeeze out a glass of juice. Now pour water into the pan, pour sugar, put on the fire and heat it to a boil. Next, remove the plate, put the lemon zest and leave to stand for about 10 minutes. After that, filter the syrup and cool it. Add lemon and lime juice, throw a pinch of salt, mix, pour into a container and put it in the freezer.
Lemon-orange sorbet
Ingredients:
- orange - 2 pieces;
- lemon - 2 pieces;
- egg white - 2 pcs .;
- water - 150 ml;
- sugar - 6 tbsp. spoons.
Preparation
Oranges and lemons are washed, cut off from each fruit top and spoon, trying not to damage the skin, we carefully remove the pulp from the fruit. We arrange them on separate bowls, and put the peel aside. Sugar is bred in warm water, put on fire, brought to a boil and removed from the plate. Let the syrup cool and clean in the refrigerator for 10 minutes.
This time, we rub through the sieve individually the flesh of oranges and lemons. Now we pour evenly into each purée sugar syrup and mix. Proteins are whipped into a lush foam, put into a fruit mixture, stir everything and put the sorbet in the freezer for about 3 hours. We put the finished dessert in the preserved peel and serve it to the table.