Sorbet, or sorbet, is the distant ancestor of ice cream. It is a light, fruity dessert based on sweetened water. The invention of sorbet or sorbet is disputed by the Arabs and Italians. The first argue that this delicacy came from sweet sorbet, the latter refer to the fact that the ancient Roman emperor Nero sent swift messengers to collect clean snow from the peaks of the Apennines to mix it with wine and honey.
It is necessary
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- Lemon rosemary sorbet with syrup
- 1 ¼ cup sugar
- ¼ cups of light corn syrup
- 2 tablespoons fresh rosemary
- 7 large lemons;
- a few sprigs of rosemary for decoration.
- Lemon-rosemary sorbet with vodka
- ½ glass of vodka;
- 1 ½ cups sugar
- 1 1/2 tablespoons rosemary leaves
- 6 large lemons;
- a ribbon of lemon zest and sprigs of rosemary for decoration.
Instructions
Step 1
Lemon-rosemary sorbet with syrup
In a 3-liter saucepan, combine four cups of water, sugar, and corn syrup, stir and heat over high. Wait until the water boils and the sugar is completely dissolved in it. Stir the syrup occasionally. Remove the pot and place the chopped rosemary in it. Cover and let sit for 20-30 minutes.
Step 2
Wash the lemons, remove the zest from them and put in the microwave for 2-3 minutes, so more juice will come out of them. Squeeze the juice through a sieve into a large bowl. Strain the rosemary infusion there. Add lemon zest.
Step 3
Take a one-piece baking dish, line it with cling foil and pour in the lemon rosemary syrup. Cover with foil or plastic wrap. Put in the freezer for 3-4 hours. Take out every hour and stir to set the sorbet into fine crystals.
Step 4
In a food processor with a knife attachment, chop the frozen syrup, return to the mold and freeze for another 2-3 hours without stirring. To decompose the sorbet in portions, remove it from the refrigerator and let it stand at room temperature for 7-10 minutes. Arrange in bowls, garnish with rosemary sprigs.
Step 5
Lemon-rosemary sorbet with vodka
Alcohol lowers the freezing point of water, so sorbets with vodka, wine or liqueur have a softer texture.
Step 6
Take a small saucepan and combine sugar and three glasses of water in it. Place a bowl of sweet water over medium heat and cook, stirring occasionally, until the sugar is completely dissolved. Remove the pot from the heat and place the rosemary leaves in it. Cover and let sit for 15-20 minutes.
Step 7
Remove the zest from the lemons that have been preheated in the microwave for 2-3 minutes and squeeze the juice out of them. Place the zest in a saucepan with rosemary syrup and heat it over medium heat for 5 minutes. Strain through a fine sieve, pour in lemon juice, chill and add vodka.
Step 8
Pour the sorbet into a freezer container and place in the freezer for 3-4 hours. Remove the container from the freezer periodically and knead the ice with a fork. When the sorbet is almost completely frozen, pass it through a food processor or hand blender. Freeze again. Serve in martini glasses garnished with a lemon zest ribbon and rosemary sprigs.
