Frozen Sherbert Lemons / Sorbetto di limone
Serving Size, Ingredients and Equipment:
This is a great recipe to prepare ahead of time and finish up during 30 minutes as your guests are waiting for desert.
Helpful equipment: blender, lemon zest grater, metal freezer bowl
Ingredients for 10 pre-prepared sherbert lemons:
- 10 organic lemons
- 2 additional organic lemons for zest
- 3 cups (650 ml) whole milk
- 1 1/2 cups heavy cream
- 3 cups (650 g) fine white sugar
Cooking Instructions and Methods:
First, place your metal bowl in the freezer for at least 30 minutes.
Add the 3 cups whole milk and 3 cups sugar to a medium-sized bowl.
When you notice that sugar has completely dissolved when you stir the mixture, set aside.
Make a flat cut along the bottom of each lemon and make sure each fruit can stand on its own. Now, cut the top 25% of each lemon off to make a "lid".
Cut and scrape all of the lemon flesh out of each of the 10 shells, collecting the flesh in a separate bowl.
Wrap the empty shells and lids (separately) in aluminum foil and freeze.
Add the cream to the milk mixture and mix.
Now add this mixture to the frozen metal bowl and stir in all of the lemon juice that can be squeezed from the lemon flesh.
Pour the mixture in a freezer container (a casserole dish works well). Let freeze for one hour before whisking quickly, then freeze for another 4 hours while wisking every 30 minutes to reich a smooth consistency.
When ready to serve, quickly blend a portion of the frozen mixture in a blender for 2-3 seconds, fill a lemon shell, add the lid and re-freeze for 20 minutes.
Garnish with a mint leaf or additional lemon zest.
Store the frozen lemon shells for awhile in the freezer, but us the frozen filling mixture within a few days.
