Technology of making lemon sorbet

Summer is a small life! This is the time of year in which you want something special and radically different. And this state begins not with vacation and travel, but with the kitchen. In the summer heat I want everything light, airy and refreshing.At the same time, a bright, elegant, cold lemon sorbet, which is easy to prepare at home, will also have to be at this time.

More recently, the existence of this dessert did not know, but rather did not remember. Sorbet is the ancient ancestor of modern ice cream. At its core, it is a cross between fruit ice and popsicles. On the shelves of shops you can meet fellow dessert of this dessert - sherbet (ice cream). It differs in that it consists of yolk and a small amount of cream, sorbet is a dessert made from berries, sometimes with the addition of spices, liqueurs or chocolate.

The history of this dessert is very complicated, to find its country of origin is quite difficult. It can be assumed that this is an Arab dish, since the word "sorbet" is of Arabic origin and means "to drink." There is a version that confirms this assumption: during the wars of the Ottoman Empire, it was customary to serve a spicy refreshment to the highest army ranks.

It was believed that he refreshed his mind after long transitions and heavy battles. Later, the sorbet moved to Europe and China. In France, there was a tradition to freeze the drink and serve the dessert cold, and in China it transformed into a dish of nuts, dried fruit and spices, which is now known as sorbet.

The classic version of lemon sorbet is very prosaic.

• For its preparation you will need 1 lemon, 1 glass of water, 200 grams of sugar, 1 glass of lemon juice.
• Lemon should be thoroughly washed, remove the zest from it. The white part of the zest is not necessary because it tastes bitter.
• Mix the sugar with water and zest, bring to a boil and boil over low heat for 5 minutes. The resulting syrup should be cooled to room temperature and pour lemon juice into it, mix thoroughly.
• The mixture must be poured into a deep container, cover and place in the freezer.
• At first, it is important to observe the freezing process. When ice crystals begin to form on the surface of the liquid, the whole mass should be thoroughly whipped with a blender. This process should not take much time, the mass should not heat up. After that, you need to continue freezing until ready.

Lemon sorbet is a dessert, loved by many famous cooks. The favorite of millions of housewives Julia Vysotskaya regularly prepares lemon sorbet with bananas for her household.

• To prepare this dessert, you need 4 medium-sized ripe lemons, 5 bananas, 1 kilogram of powdered sugar, 2 liters of lemon juice.
• Lemons need to be removed with a special knife or a fine grater. The white part of the peel must be cleaned, the pulp cut into arbitrary pieces. Banana also need to get rid of the peel and cut.
• Prepared fruit should be mashed with a blender, pour the juice into the resulting mass, add powdered sugar and mix thoroughly.
• If there is a freezer on the farm, then you need to put the whole billet in its bowl and select the program “sorbet”. If there is no ice cream maker, then the resulting fruit puree should be poured into a deep container, cover with cooking tape and put into the freezer. It is very important to stir the sorbet at least once a hour. The freezing process will take about eight hours.

You will learn more about cooking lemon sorbet with bananas by watching the following video.

It is difficult to imagine that lemon sorbet without sugar may seem tasty to someone. However, this dessert is very useful and permissible to use with any diet. In addition, sorbet without sugar does not have to be unsweetened.

• In order to prepare a delicious sorbet without sugar, you will need one lemon peel, 1 cup of lemon juice, 1 cup of water, 1 tablespoon of natural honey.
• Melt the honey over low heat, stirring constantly, pour a thin stream of water into it and continue mixing until a homogeneous mass is obtained. Boil the resulting syrup and boil for another 3-5 minutes, then cool. Pour lemon juice into cool syrup, add zest and freeze in a classical pattern.

3-5 tablespoons of milk or chocolate liqueur can be added to the classic sorbet recipe, this will make the dessert more piquant and original. This version of sorbet is perfect for a holiday or a party.

Other citrus or blender ground berries can also be added to lemon sorbet.

Lemon sorbet can be served in small portions between serving the main dishes at the celebrations. In this case, it will act as an activator of the digestive system and help the stomach cope better with more food. In addition, lemon sorbet "prepare" taste buds for the perception of the next dish.