Ingredients
-
SORBET WITH LEMON EXTRACT AND FROST
-
200g berries
-
300g watermelon
-
2 lemons
-
5 tbsp pure cane sugar
-
200ml water
-
1 tbsp cornflour
-
2 tsp agar-agar
-
garnish with fresh mint leaves
Directions
A deliciously simple and healthy dessert. Easy to prepare and a pleasure to serve. Enjoy it as a dessert to end your meal with freshness.
Ingredients
SORBET WITH LEMON EXTRACT AND FROST |
|
| 200g berries | |
| 300g watermelon | |
| 2 lemons | |
| 5 tbsp pure cane sugar | |
| 200ml water | |
| 1 tbsp cornflour | |
| 2 tsp agar-agar | |
| garnish with fresh mint leaves | |
Steps
|
1
|
Peel the lemons for the lemon frost, leaving the pith. |
|
2
|
Cut the lemons into wedges and extract the juice with the Slow Juicer. |
|
3
|
Blend the lemon juice together with agar-agar, cornstarch and sugar in a saucepan and add the water. Bring to a boil and boil for 3 minutes. |
|
4
|
Cool the frost in the cups for 2 hours at room temperature or for 1 hour in the refrigerator. |
|
5
|
Replace the thin-hole filter with the appropriate Frozen filter for sorbets and ice creams. It is a blind filter made of resistant plastic, which allows you to grind iced fruit and juice with ease. |
|
6
|
Freeze the fruit the day before, or at least 6 hours before. Put the Frozen filter into the Slow Juicer, start it, and insert the iced fruit a little at a time. The sorbet will come out of the nozzle. |
|
7
|
Serve the sorbet in a priest's hat plate, laying the lemon frost on top and decorating with a few fresh mint leaves. |
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