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Neno's Place Established in 2006 as a Community of Reality


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Established in 2006 as a Community of Reality

Welcome to the Neno's Place!

Neno's Place Established in 2006 as a Community of Reality


Neno

I can be reached by phone or text 8am-7pm cst 972-768-9772 or, once joining the board I can be reached by a (PM) Private Message.

Established in 2006 as a Community of Reality

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Established in 2006 as a Community of Reality

Many Topics Including The Oldest Dinar Community. Copyright © 2006-2020


    Limoncello Sorbet

    Lobo
    Lobo
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    Posts : 28411
    Join date : 2013-01-12

    Limoncello Sorbet Empty Limoncello Sorbet

    Post by Lobo Mon 11 Jan 2016, 8:15 pm

    Limoncello Sorbet Img8l
    Limoncello Sorbet
    Limoncello Sorbet Translucent
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    Prep Time: 20 minutes
    Cook Time: 5 minutes
    An ideal palate cleanser at the end of a meal, this bright lemony sorbet will have you yearning for more. The addition of limoncello, a lemon liqueur from southern Italy, transforms a seemingly ordinary lemon sorbet into something sophisticated.






    • 220

    Ingredients:


    • 1 1/2 cups (12 oz./375 g) sugar
    • Finely grated zest of 2 lemons
    • 1/2 cup (4 fl. oz./125 ml) fresh lemon juice
    • Pinch of salt
    • 1/2 cup (4 fl. oz./125 ml) limoncello

    Directions:

    In a saucepan, combine the sugar and 2 cups (16 fl. oz./500 ml) water. Bring to a boil over medium-high heat, stirring occasionally, until the sugar is completely dissolved and a syrup has formed, about 5 minutes. Let the syrup cool to room temperature.

    Pour the syrup into a bowl and stir in the lemon zest and juice, salt and limoncello. Cover and refrigerate until very cold, at least 2 hours or up to 1 day.

    Pour the cold lemon mixture into an ice cream maker and churn according to the manufacturer’s instructions. Spoon the sorbet into a freezer-safe container and place parchment or waxed paper directly on the surface. Cover tightly and freeze until firm, at least 2 hours or up to 3 days.

    Lemon bowls: Using a paring knife, trim off about 3/4 inch (2 cm) from the stem end of 8 lemons. You need an opening about 1 1/4 inches (3 cm) in diameter. Using a teaspoon, hollow out the flesh and membranes from each lemon, capturing the juice in the bowl. Put the removed lemon flesh in a fine-mesh sieve and press against it with the back of a spoon to extract the juice. Use the juice for making the sorbet or reserve for another use.

    Trim a thin slice from the bottom end of each lemon so it will stand upright.

    Line a baking sheet with parchment or waxed paper, transfer the hollowed-out lemons to the baking sheet and freeze until cold, at least 20 minutes. Fill each chilled lemon bowl with about 1/2 cup (4 fl. oz./125 ml) of the sorbet, mounding it on top and pressing firmly with a teaspoon. The filled bowls will keep in the freezer for up to 1 day. Makes about 1 quart (1 l).

    Adapted from The Ice Creamery Cookbook: Recipes for Frozen Treats, Toppings, Mix-Ins & More, by Shelly Kaldunski

      Current date/time is Thu 28 Mar 2024, 11:48 am