{"id":292,"date":"2011-11-05T06:25:58","date_gmt":"2011-11-05T06:25:58","guid":{"rendered":"http:\/\/mrsbutterfingers.com\/wp\/?p=292"},"modified":"2012-03-26T19:25:56","modified_gmt":"2012-03-26T19:25:56","slug":"lemon-sherbet-sorbet-au-citron","status":"publish","type":"post","link":"http:\/\/mrsbutterfingers.com\/?p=292","title":{"rendered":"LEMON SHERBET … SORBET AU CITRON"},"content":{"rendered":"

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Lemon sorbet is an explosion of citrus flavour;\u00a0 a lemonade\u00a0 stand on a hot summer day,\u00a0\u00a0 a lemon pie without the crust,\u00a0 a\u00a0 sour-lemon candy dissolving like a snow flake on your tongue,\u00a0 a dessert of ephemeral delight.<\/p>\n

It is\u00a0 simple to make.\u00a0 The hardest part of making lemon sorbet is squeezing the lemons.<\/p>\n

Lemon Sorbet was our son Callum’s\u00a0 choice for the dessert after his wife Andrea’s\u00a0 birthday picnic.\u00a0 Set your ice cream maker on chill and prepare for a fabulous flavour.<\/p>\n

LEMON SHERBET – Sorbet au Citron<\/p>\n

For making approximately l quart of sherbet<\/p>\n

1 generous cup (1\/4 l) lemon juice<\/p>\n

1 generous cup (1\/4 l) non-effervescent mineral water<\/p>\n

Generous 1 1\/3 cups cold Sugar Syrup (recipe follows.\u00a0 Make this ahead of time so it cools properly.\u00a0 Store in your fridge it is excellent in summer drinks as well as sorbets.<\/p>\n

1 fresh egg white (health problems taken into consideration)<\/p>\n

Pour the lemon juice through a sieve directly into the ice cream freezer, add the mineral water and sugar syrup, and begin freezing.<\/p>\n

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Freezing time is approximately 20 to 40 minutes depending on your machine.\u00a0 About ten minutes before the sherbet has finished freezing (it should just be beginning to catch and thicken), stop the machine and take out 2 tablespoons of the sherbet mixture.<\/p>\n

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Place this in a bowl with the egg white and whisk vigorously until the mixture becomes thick and foamy, then pour back into the ice cream freezer and finish freezing.\u00a0 The egg white makes the sherbet creamier.\u00a0 (Industrial sherbet almost never contains egg white since sherbets make this way don’t keep as well.)<\/p>\n

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Pack into a couple of containers and IMMEDIATELY STORE IN YOUR FREEZER.<\/p>\n

You can serve this with almost any fresh fruit.\u00a0 Put a scoop into a glass\u00a0 of orange juice.\u00a0 Or, make up several sherbets (strawberry, raspberry)\u00a0 and serve sundae style.\u00a0 Bon appetit.<\/p>\n

SUGAR SYRUP<\/p>\n

This will take your about 5 minutes to make.\u00a0 In a large sauce pan put 4 1\/4 (1l) of water and 5 cups (1 kg) granulated sugar.\u00a0 Place over high heat, stirring with a wooden spoon until the sugar has dissolved.\u00a0 Continue heating until the syrup comes to a full boil.\u00a0 Then immediately remove the saucepan from the heat and pour the syrup into a large bowl or the jar in which you wish to store it.\u00a0 Leave it to cool completely before using<\/p>\n

Once the syrup has cooled completely, cover the jar in which it is to be stored and place in the fridge.\u00a0 This sugar syrup keeps for months.<\/p>\n

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