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when
should sorbet be served?
before a main entree.. because it is a great palate cleanser
which
allows the diner to enjoy the feature attraction of a gourmet
dinner
Lemon
Sorbet is probably the most popular frozen iced fruit juice of
them all.
The amount of sugar added to fruit juice purée plays a large role in the
consistency of the finished product.
If too little is
added it will be hard and icy;
if too much is added, it will not
freeze.
I like to serve this particular sorbet between courses,
preferable after a creamed soup course and just before
the main entree as a refresher to the mouth
Lemon sorbet is so easy to make, my recipe does not require an ice
cream maker
Lemon
Sorbet
recipe and
photograph by www.finedinings.com
1/2 cup sugar
1/2 cup water
zest of 1 lemon plus 1/2 cup lemon juice
Mint sprigs for
garnish
Combine sugar and water in a saucepan, bring to a
boil. Add zest (reserve a small amount for garnish) and freshly squeezed
lemon juice, cover and simmer for 10 minutes. Set aside to cool. Strain the
mixture then transfer to a shallow container, cover and freeze until firm.
Remove sorbet from the freezer, puree in a blender or
food processor until smooth. Transfer into a small bowl, cover and freeze again.
When ready to
plate up use a melon baller to make little balls, I like to serve 1 to 3 balls per
person in cordial stemmed glasses or small dessert dish before the main course. Garnish with the lemon zest, mint sprigs and serve.
You could also serve this palate cleanser with a
gourmet salad or
as an amuse bouche
on a Chinese spoon with fresh fruit... very
gourmet!
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