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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
This
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 recipe between courses,
preferable after a creamed soup course and just before
the main entree as a refresher to the mouth
This 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 from 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 dishes before the main course. Garnish with
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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