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Lemon sorbet (Sorrento)

Lemon sorbet (Sorrento), Prescriptions, Any category, Any kitchen, Pastries and desserts, Arabic cuisine, Sorbet

Ingredients portion 4

Water 610ml

Lemon 5 pieces

Sugar powder 240 g

Cooking instructions 8 hours

1 Cut the lemons in half. Squeeze out the juice so that you do not damage the rinds and strain the juice through a sieve. Set the zest aside.

2 Boil 160 ml of water. Remove from the heat and add 2 tablespoons lemon juice and 160 grams sugar to the water, mix well. Leave to cool for 30 minutes.

3 In another bowl, whisk together the remaining lemon juice, water and sugar. Add the cooled lemon syrup and whisk again until the mixture is smooth.

4 Pour the mixture into the shallow dish and place in the freezer. After 3 hours, remove, beat with a mixer and freeze again for another 4 hours.

5 Peel the zest of the lemon halves off the white veins with a teaspoon, rinse with cold water and pat dry. Place the sorbet in the dried lemon halves and serve on a large platter.

Recipe tip Choose Sorrento lemons for this dessert as they are the most aromatic. But any other large fruit with a thick rind will do as well.

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Selwyn Richards

EXECUTIVE CHEFSpecializing in Caribbean and International Cuisine, catering to the global multicultural community. Dynamic, Professional and Results-OrientedOverviewAreas of ExpertiseMore than twenty-five years of professional catering, cooking and kitchen management experience including large corporate functions, sporting events, weddings, television, and movie productions exemplifying leadership qualities and professionalism, backed by a consistent, verifiable record of achievement.Executive Chef designation Owns and manages The Art of Catering Inc. catering company Owned and managed The Pepperpot Café restaurant Extensive experience with million-dollar, upscale establishments Food Styling specialist Successful catering experience (1,000+ events) Successfully delivered off-site meals (125,000+ spectators) during 3 day TorontoMolson Indy Successfully delivered off-site meals (10,000+ spectators per day) at the CanadianOpen Tennis Championship Maximizing kitchen productivity and staff performance Catering to diverse cultural communities Specializing in ice sculptures, fruit and vegetable carvings and specialty drinks .