Lemon herb (sorbetto di limone)

Ingredients for Lemon herb (sorbetto di limone)

Instructions for Lemon herb (sorbetto di limone)

To prepare the Lemon herb (sorbetto di limone) recipe, please follow these instructions:

Start putting a container that can hold 1½ liter in the freezer. This makes the freezing faster.

Bring sugar and water to boil in a pan, turn down the heat and simmer for 5 minutes until it is clear and syrupy. Take the pot off the heat and allow the flask to cool for 15 minutes. Add lemon juice and - as well as mascarpone and stir it all thoroughly.
Now you have to taste the product! It is very important as it is the relationship of acidity and sweetness that makes all the difference. Therefore, it is difficult to give up accurate goals, because the result depends on the natural taste and nature of the lemons, but the 200 g sugar should be appropriate. (But if your face still makes grimasser when you taste, you may still need to touch a little more sugar i)

Pour it all into the ice-cold bowl and put it back in the freezer. Leave it at least 1 hour before looking for it. When the sherbet is freeze to the edges, but still the sack is in the middle, stir it thoroughly with a fork to break the crystals. Put the sherbet back in the freezer and stir it through each hour for the next 3 hours until it has a solid consistency. Cover the bowl with household film, then the sherbet can be stored in the freezer for a few days (then it begins to crystallize). The sherbet tastes great, as it is, in a glass or in a small bowl, but it gets even better with fresh raspberries or other fruits.

tips:
And no, it's not a spelling mistake. This is not a sorbet but a sherbet. Sherbet is the Arabic word for "ice-cooled". Ice is not just ice. A distinction is made between cream ice cream (as funny as the name says contains cream), Sorbet (blended fly and sugarcane) granite (a kind of sorbet, not stirred during freezing, but chopped and scrapped in smaller pieces before serving) and saw the Sherbet, which recalls About the sorbet, but is added a little fat in the form of, for example, cream or, like here, mascarpone. You can use many different tasters; they should preferably have a fresh, sour touch, such as lemon, lime, pineapple or grapefruit. And for you there may be a bit of doubt, this ice cream is not so different from the other kinds, it can easily be used instead of a sorbet or other kind of ice.