Sorbet, or a sorba – the far ancestor of ice cream. It is a light fruit dessert at the heart of which the sweetened water. The invention of sorbet or a sorba is challenged by Arabs and Italians the First claim that delicacy it turned out from a sweet water-ice, the second refer to the fact that else the ancient Roman emperor Nero sent swift-footed messengers to gather clean snow from tops of the Apennines to mix it with wine and honey.
It is required to you
- Lemon rosemary sorbet with syrup
- 1 ¼ cups of sugar;
- ¼ cups of light corn syrup;
- 2 tablespoons of fresh rosemary;
- 7 large lemons;
- several branches of rosemary for ornament.
- Lemon rosemary sorbet with vodka
- ½ glasses of vodka;
- 1 ½ glass of sugar;
- 1 ½ spoons of rosemary leaves;
- 6 large lemons;
- ribbon lemon a dried peel and a branch of rosemary for ornament.
Instruction
1. Lemon and rosemary sorbet In a three-liter pan connect four glasses of water, sugar and corn syrup to syrup, stir and put on strong fire. Wait so far water will begin to boil and sugar completely in it will be dissolved. Periodically stir slowly syrup. Remove a pan and put in it the cut rosemary. Cover and give to infuse within 20-30 minutes.
2. Wash lemons, remove from them a dried peel and put for 2-3 minutes in the microwave oven, so from them more juice will be emitted. Squeeze out juice through a sieve in a big bowl. There filter rosemary infusion. Put a lemon dried peel.
3. Take a one-piece baking dish, lay it a food foil and pour out lemon and rosemary syrup. Cover from above with a foil or a polyethylene film. Remove in the freezer for 3-4 hours. Get each hour and mix that sorbet stiffened small crystals.
4. In the food processor with a nozzle a knife chop the stiffened syrup, return to a form and freeze 2-3 more hours, without mixing. To spread out sorbet a la carte, get it from the fridge and let's stand at the room temperature of 7-10 minutes. Spread out on ice-cream bowls, decorate with rosemary branches.
5. Lemon and rosemary sorbet with водкойАлкоголь reduces a water congealing point therefore at sorbet with vodka, wine or liqueur softer texture.
6. Take a small pan and mix in it sugar and three glasses of water. Put the container with sweet water on average fire and you cook, stirring slowly until sugar completely is dissolved. Remove a pan from fire and put in it rosemary leaves. Cover and give to infuse within 15-20 minutes.
7. Remove a dried peel from the lemons which are previously warmed up in the microwave oven within 2-3 minutes and squeeze out of them juice. Put a dried peel in a pan with rosemary syrup and warm up it on average fire within 5 minutes. Filter through a fine sieve, pour in lemon juice, cool and add vodka.
8. Pour sorbet in a container for freezing and remove in the deep freeze for 3-4 hours. Periodically get a container from the freezer and knead ice a fork. When sorbet almost completely is frozen, miss it via the food processor or process the manual blender. Again freeze. Give in glasses for Martini, having decorated with a ribbon of a lemon dried peel and branches of rosemary.