Scarlett WLemon Sorbet
March 29th 2007 13:50
Lemon Sorbet
About Sorbet
Sorbet is a frozen dessert made from iced fruit puree and other ingredients. The term “sherbet” is derived from the Turkish word for “sorbet”, serbat which in turn comes from Arabic.
Sorbet is a form of gelato that contains no milk, unlike ice cream. Sorbets may contain alcohol, which lowers the freezing temperature, resulting in a softer texture. Whereas ice cream has air whipped into it, sorbet has almost none, which makes for a dense and extremely flavourful product.
Sorbets are traditionally served between the starter course and main entrée (main course) in order to cleanse the palate. The French are responsible for this culinary tradition.
Folklore insists that Nero, the Roman Emperor, invented sorbet during the first century A.D. when he had runners along the Appian way pass buckets of snow hand over hand from the mountains to his banquet hall where it was then mixed with honey and wine. The Chinese have also made concoctions made from snow, juice, and fruit pulp for several thousand years.
Frozen desserts are believed to have been brought to France in 1533 by Catherine de Medici when she left Italy to marry Duke of Orleans, who later became Henry II of France. By the end of the 17th century, sorbet was served in the streets of Paris, and spread to England and the rest of Europe.
Sorbet is served as a non-fat (sometimes 3% fat) and vegan alternative to ice cream.
Agraz is a type of sorbet, usually associated with Spain, Iberia, the Maghreb, and North Africa. It is made from almonds, verjuice, and sugar. It has a strongly acidic flavour, because of the verjuice.
INGREDIENTS
Makes 10 servings
10 lemons
1½ cups sugar
1 egg white
10 sprigs fresh mint
1. Using a sharp paring knife, cut about 1 inch off the top or stem end of each lemon and about ¼ inch (or enough to allow lemon to stand firmly on a place) off the opposite or bottom end.
2. Grate rind from top and bottom pieces to produce 1 teaspoon of lemon zest; set zest and tops aside for decoration.
3. Being careful not to damage shells, cut the flesh away from the skin of each lemon and spoon flesh into a sieve.
4. Place scooped-out lemon shells and the tops on a tray in the freezer.
5. Extract the juice from the lemon pulp by pressing it through the sieve into a bowl. Set aside 1 cup lemon juice for the sorbet and reserve remaining juice for another use.
6. In a large, heavy saucepan, combine 3 cups cold water and sugar and bring to a boil over moderately high heat. Boil for 3 minutes.
7. Remove saucepan from heat and stir in lemon juice and reserved zest. Allow to cool.
8. Meanwhile, in a small mixing bowl beat the egg white until soft peaks form.
9. Pour cooled lemon mixture into sorbet machine and freeze according to manufacturer’s directions.
10. Fold the egg white into the sorbet. Store in freezer until ready to serve.’
11. Spoon the sorbet into the frozen lemon shells just before serving.
12. Decorate with mint leaves.
**From “Outdoor Entertaining” and “Wikipedia, the free encyclopedia”**
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