Sorbet is the progenitor of modern ice cream, because it was prepared in ancient Rome. The classic sorbet is made from fruit pulp and sugar, but you can also add alcoholic drinks, juice and various spices to it.
Banana and gooseberry sorbet
- 1 frozen banana;
- a handful of fresh gooseberries;
- 100 g frozen gooseberries;
- 2 tbsp. tablespoons of lemon juice;
- 2 tbsp. tablespoons of sugar;
- a sprig of mint.
Whisk the banana, gooseberry, lemon juice and sugar with a blender until fluffy. Transfer to a container and refrigerate. After two hours, serve, garnish with a sprig of mint.
Melon sorbet
- 1 melon;
- 1 lemon;
- 2/3 cup sugar.
Cut the melon into two halves and remove the seeds. Then cut out the pulp and cut it into large pieces. Whisk the melon with the lemon juice and sugar. Transfer the resulting mixture to a closed container and put it in the freezer for an hour. Then remove, stir and set again before serving.
Raspberry and black currant sorbet
- 2 cups raspberries;
- 50 ml of raspberry liqueur;
- 1 glass of black currant;
- 200 g of sugar.
Whisk raspberries and black currants with sugar and liqueur until fluffy. Place in a container and place in the freezer for an hour. Then remove, stir and freeze again. After 3 hours, serve in beautiful bowls.
