Thursday, June 25, 2015

Fresh lemon sorbet - Frisk citronsorbet

FRESH LEMON SORBET
Frisk citronsorbet

How about a little lemon sharpness to round off a good meal?

4 servings

3 eggs
2/3 cup powdered sugar
1½ lemon
¾ cup heavy cream
1 ¼ cups sparkling wine or cider

Decoration:
rhubarbs
lemon
lemon balm


Separate the eggs. Beat egg yolks and powdered sugar until fluffy. Clean the beaters and beat the egg whites until firm and foamy. Put in the freezer.

Wash the lemon in hot water, grate off the zest and squeeze out the juice. Beat the cream and turn it into the egg yolk mixture together with lemon zest and juice. Gently stir down the egg whites. Put the sorbet in the freezer, preferably overnight.

Serve the sorbet in nice glasses and decorate with rhubarb slices, lemon and lemon balm. Gently pour on the sparkling wine when serving.

Enjoy!

Bella




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