Wednesday, 25 December 2013

LEMON SORBET




LEMON SORBET
1 cup water
3/4 cup palm sugar
3/4 cup lemon juice, freshly squeezed

Serves 6-8
Make a simple syrup by heating sugar and water in a suacepan over medium heat until the sugar has completely dissolved. Remove from heat and let cool.
Stir in lemon juice. Chill the mixture in the fridge until thoroughly cooled.
Pour the lemon mixture into a shallow bowl or pan. Freeze until almost solid. Take out of the freezer, and thoroughly stir it with a fork. Put back into freezer and freeze until solid.
Scoop out the frozen mixture and place it into a food processor. Pulse until smooth. Transfer sorbet to airtight container and return to freezer until ready to serve.
Scoop into serving bowls. Garnish with fresh mint leaves. Serve immediately.
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Suurlemoen-sorbet                       


deur Barbara Joubert
SARIE
(4 – 6 porsies)

400 g (500 ml) suiker
1 liter water
gerasperde skil van 1 suurlemoen
250 ml suurlemoensap

Meng die suiker en water in ’n kastrol. Bring tot kookpunt terwyl jy aanmekaar roer om die suiker op te los. Voeg die suurlemoenskil en -sap by en laat kook vir vyf minute. Laat heeltemal afkoel. Gooi die mengsel in ’n plat plastiekbak wat in die vrieskas kan gaan en bevries. Roer ná sowat ’n uur met ’n vurk. Jy moet dié proses elke uur herhaal tot die sorbet gevries is. Dis om die yskristalle te breek en ’n gladde tekstuur te verseker. Jy kan ook ’n roomysmasjien gebruik – volg die aanwysings.
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