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
- 4 cups (950 ml) water
- 3 cups (650 g) fine white sugar
- 2 g Agar-Agar
- 2 egg whites, lightly beaten with a whisk
Cooking Instructions and Methods:
First, place your metal bowl in the freezer for at least 30 minutes.
Bring the 4 cups water, 2 grams of agar-agar and 3 cups sugar to a medium boil to make a syrup.
When you notice that sugar has completely dissolved when you stir the mixture, let the mixture cool.
While the syrup is cooling, 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 1/2 cup (120 ml) of the simple syrup mixture to the 2 lightly beaten egg whites.
Now add this and the rest of the (cooled) syrup 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. Let freeze for one hour before whisking quickly, then freeze for another 4 hours.
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 the syrup mixture for only up to 4 days.
