Today, we are going to make sorbetto al limone. Sorbet is the parent of ice cream and its origin goes back thousands of years. History goes that emperor Nero used to drink it! In Italy, nowadays, it is usually served during weddings in between courses to make space in your stomach for the food to come. Most commonly, it is served at the end of a dinner or lunch to cleanse your palate. Enjoy it!
INGREDIENTS
300gr of water
170 gr of sugar
120gr of lemon juice
2 egg whites
30gr of Limoncello (for the alcoholic version)
PREPARATION
Separate the egg whites from the yolks and whip them with 30gr of sugar.
Squeeze the lemons and filter the juice to remove the seeds and coarse bits.
Pour the water in a large bowl. Add the lemon juice and the sugar. When the sugar is dissolved, start adding the whipped egg whites – one scoop at a time. If you want to make the sorbetto alcoholic, add the limoncello.
Pour everything in a flat container and place it in the freezer for at least 3 hours. Mix with the a fork every half hour to break the ice crystal.
You can serve in a flute (if it’s liquid). The non-alcoholic version will stay icy longer so you can serve it in a lemon shell, if you wish.
You can find the detailed instructions of all our recipes in the description of every YouTube video.
Enjoy it!
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