Lemon Sorbet – Christmas Food
Title: Lemon sorbet
Cook Time: 30 minutes
Level: Easy
Serving: 6
For Christmas dinner I like to serve this refreshing lemon sorbet recipe for the menu of this celebration, to lighten the palate between courses, a custom inherited from the Victorian era, when great feasts were served with many dishes. Thus, the straw clean our taste buds and prepares us for a new dish.
Ingredients:
- 4 lemon juice
- 200 g sugar
- 1/2 liter of water
- 2 egg whites
- A grated rind of 1 lemon
- 1/2 stick of cinnamon or mint leaves
- 1 pinch of salt
Directions:
Scrape the rind of a lemon and the juice is squeezed lemons.
Boil water with sugar and cinnamon and when it begins to boil, keep cooking for about 10 minutes. Allow to cool.
When mixture is almost cold with the juice and zest, it also can take a little ground cinnamon. He goes into the fridge freezer.
When it starts to freeze you beat the 2 egg whites until stiff but firm (with a pinch of salt) and mixed with what we have put in the freezer.
Is again put in the refrigerator until very cold and hard.
Personal Suggestion: You can use variants of this recipe condensed milk and some champagne or cava. A substitute of cinnamon are the mint leaves.
