How to make lemon sherbet

2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14

It's hot time - it's time for nice, cool dishes. For example, lemon sherbet has a refreshing aroma and bright taste. By the way, it has a long history. In the old days, this was the name of a drink that was sold by street vendors in the Middle East. Over the years, the recipe for lemon sorbet has changed, an alcoholic component has been added to it, and the fruit drink has become known as “charbet”. By the sixteenth century, he came to European countries, where he gained great popularity.

A little more history

In different countries the drink was called: sorbetto (Italy), sorbet (France), sorbete (Spain), sherbet (England). With the widespread invention of artificial ice, they began to use it to make sherbet (they began to freeze and eat with a spoon). Sherbet contains fruit juice or puree with sugar, water, milk/cream, egg. And in its own wayconsistency is something resembling ice cream. Today we will prepare lemon sherbet. This dessert can be called ideal for a hot afternoon in the summer. It has a light and amazing taste, creamy texture. Lemon sherbet is prepared from lemon (lime) juice, sugar, plus heavy cream and milk. It has a smooth texture, fresh citrus aroma.

Easy Sherbet Recipe

Preparing the dish is quite simple, especially for those who have ever made homemade ice cream. Lemon sherbet resembles ice cream in texture, but is much easier to make because it does not contain a cream base. This dessert can also be sold in an ice cream maker, but its presence is completely optional. The food can be served immediately or placed in a plastic container (you can take a saucepan) and frozen in the refrigerator. And then, just before eating, the dish will need to thaw for about 15-20 minutes at room temperature.

Ingredients

We will need: freshly squeezed juice from three larger lemons (or about five small ones), zest from one citrus, heavy cream (35% fat content) - 120 milliliters, the same amount of milk, 60 grams of granulated sugar (but you can less - according to personal preference). You can also use as suitable additives: cinnamon, honey, ginger - just a little bit (but you can do without these ingredients).

How to make dessert

1. In a large container, mix lemon juice, zest, cream with milk and sugar.
2. Optionalyou can add more sugar if you have an incorrigible sweet tooth. Then we prepare lemon sherbet according to the method below (choosing the first or second one).



3. Method number one: if there is no ice cream maker available, pour the whipped mixture into a metal pan (it freezes the fastest), cover with polyethylene cling film, put in the freezer for three to four hours. We stir the mass every half hour so that large ice crystals do not appear, which can form in the case of stationary freezing. Then we transfer the finished dessert to containers and store it there, in the freezer.
4. Method 2: if there is an ice cream maker, it will be necessary to cover the mixture with plastic wrap and cool it in the refrigerator (not in the freezer!). This procedure will take several hours. Then you need to place the mass in an ice cream maker, and then follow the instructions of the manufacturer. We place the finished sherbet in containers and store it in the freezer (about 4-5 good servings are obtained). If the total mass of your culinary work of art needs to be increased (for example, guests have come, more precisely, many guests), then we multiply the amount of each ingredient indicated in the recipe in advance, for example, by 3.

Sorbet - lemon pie

We are also used to calling this word "sorbet" lemon cake (not to be confused with hookah tobacco Serbetli Lemon Cake). Its simple version - for tea - is at your service! For cooking, we need: half a glass of sugar, 100 grams of butter, 3-4 raw chicken eggs, onelarge lemon or 2 small ones, a cup of flour.

1. Set the oven to preheat to 200 degrees. Meanwhile, mix the flour with soda and sift.
2. Soften the butter and rub it with sugar, gradually driving in the eggs.
3. Grate a lemon there (together with zest).
4. Add flour and soda to the total mass. Kneading the dough.
5. Lubricate the baking dish with oil (if silicone, then do not) and spread the dough there.

Bake up to half an hour at 200 degrees. Ready lemon sherbet can be decorated with grated zest or powdered sugar. Bon appetit everyone!