Spanish Lemon Sorbet with Cava

gimpu (-1)(1)in #drinks • 8 years ago (edited)

This chilled dessert or inter-course lemon sorbet or sorbete de limón is traditionally served at Spanish weddings. It’s an easy dish to prepare which can be made up to a month in advance and stores well in the freezer without losing its flavour or any freshness.

Spanish Lemon Sorbet With Cava Recipe

To serve four people

Ingredients:

-3-4 lemons
-1¼ cups fine sugar, caster if poss, or mill some granulated sugar
-1 bottle Spanish cava, chilled –to serve

Directions:

-To get the most juice out of the lemons roll them on the worktop pressing firmly for a minute or two. With a sharp knife pare of fine strips of rind and put them aside to use as decorations.
-Finely grate three of the lemons, and squeeze the lemons to get enough juice for ¼ cup.
-Put the water and sugar in a pan to dissolve the sugar. Bring it to the boil and continue boiling for 2 minutes – without stirring.
-Remove the pan from the heat and add the grated lemon rind. Stir well and leave it for at least 30 minutes or until cool
-Add the lemon juice to the mixture when it is cool. Sieve the liquid and put into an ice-maker and freeze following the ice-cream makers directions.
-If you don’t have an ice-cream maker sieve the mixture into a plastic dish or container and put it in the freezer for 2 hours or until the mix is still mushy but hardening around the edges.
-Tip the mixture into a bowl and beat it well, then return it to the freezer. This must be done twice more. Then it is done.
-To serve you dessert, remove the lemon sorbet from the freezer about 10 minutes before serving to allow it to soften slightly.
-Add one or two scoops of sorbet to a tall glass or champagne glass, use the strips of lemon rind to decorate the sorbet and fill the glass half to two-thirds full with the cava (or champagne)

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#food #beverages #wedding #life