Sorbet with lemon extract and frost

Ingredients

  • SORBET WITH LEMON EXTRACT AND FROST

Directions

A deliciously simple and healthy dessert. Easy to prepare and a pleasure to serve. Enjoy it as a dessert to end your meal with freshness.

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Ingredients

Adjust Servings:
SORBET WITH LEMON EXTRACT AND FROST
200g berries
300g watermelon
2 lemons
5 tbsp pure cane sugar
200ml water
1 tbsp cornflour
2 tsp agar-agar
garnish with fresh mint leaves

Steps

1

Peel the lemons for the lemon frost, leaving the pith.

2

Cut the lemons into wedges and extract the juice with the Slow Juicer.

3

Blend the lemon juice together with agar-agar, cornstarch and sugar in a saucepan and add the water. Bring to a boil and boil for 3 minutes.

4

Cool the frost in the cups for 2 hours at room temperature or for 1 hour in the refrigerator.

5

Replace the thin-hole filter with the appropriate Frozen filter for sorbets and ice creams. It is a blind filter made of resistant plastic, which allows you to grind iced fruit and juice with ease.

6

Freeze the fruit the day before, or at least 6 hours before. Put the Frozen filter into the Slow Juicer, start it, and insert the iced fruit a little at a time. The sorbet will come out of the nozzle.

7

Serve the sorbet in a priest's hat plate, laying the lemon frost on top and decorating with a few fresh mint leaves.

Enjoy

Sorbet with lemon extract and frost

Ingredients

Adjust Servings:
SORBET WITH LEMON EXTRACT AND FROST
200g berries
300g watermelon
2 lemons
5 tbsp pure cane sugar
200ml water
1 tbsp cornflour
2 tsp agar-agar
garnish with fresh mint leaves

Martino Beria

Martino Beria

Martino Beria is an Italian chef, graduated in Food Science and Gastronomy, specialized in plant based cuisine. He is also an author and consultant for restaurants and food companies.

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