Sorbe: another summer dessert

Sorbe (Sorbet) is a frozen dessert, prepared from sugar syrup andfruit filling (mashed potatoes or juice). Roughly speaking, Sorbet is a cross between homemade ice cream and smoothies. If the sorbet is not frozen to the end, you will get an oriental soft drink - sorbet (sherbet).

To make a sorbet you need to weld sugarsyrup and cook the mashed potatoes. The syrup is cooled, mixed with mashed potatoes and put in a freezer. During the freezing, it is necessary to mix the sorbent from time to time, so that large ice crystals do not form in it. Instead of fruit puree sometimes use alcoholic beverages (wine or champagne).
We offer you several recipes sorbet.

Strawberry Sorbet

To make strawberry sorbet we need:

• 
  500 g strawberries
• 
  125 ml of water
• 
  125 ml of liquid honey
• 
  2 tablespoons lemon juice
• 
  2 tablespoons strong alcohol (light rum, whiskey, vodka)

Honey is very thoroughly mixed with water until the mixturewill not become homogeneous. Add some strong alcoholic beverage (whiskey, rum, vodka, etc.) and lemon juice (if you want to use freshly squeezed juice, you will have enough juice of half a lemon). Thoroughly mix everything. Alcohol is needed not for the taste (you do not even feel it), but in order to prevent the sorb frost.

Rinse the strawberries and cleanse it of the "tails". We cut each berry into halves or quarters (depending on the size). Beat the cut strawberries in a blender until smooth smooth mashed. So that we do not get strawberry bones in the sorbet, wipe the resulting mashed potatoes through a sieve and again shift the rubbed strawberries into a blender. Add the honey syrup to the blender (you can cook ordinary sugar instead) and once again whisk until smooth.

Pour the resulting mass into a plasticcontainer and put it in the freezer. Sorbe will be frozen for 4-5 hours. During this time, you need to periodically take out the container from the freezer and mix the mass. When the consistency of the sorb appears satisfactory, we spread it into the kremanki and serve it to the table.

Lemon Sorbet

To prepare the lemon sorbet, we take:

• 
  400 g of sugar
• 
  375 ml of water
• 
  250 ml fresh lemon juice
• 
  2 tsp. fresh lemon peel, grated on a very fine grater
• 
  1 tbsp. strong alcohol (light rum, whiskey, vodka)
• 
  mint leaves for decoration

First, prepare the sugar syrup. To do this, mix the water, sugar and fresh lemon zest in a small saucepan and cook over medium heat until the sugar completely dissolves. We remove the finished syrup from the plate and leave to cool.

In the cooled syrup we add strong alcohol andFreshly squeezed lemon juice (to get one glass of juice we need 6-7 lemons depending on their size). Then we pour the sorbet into a shallow plastic container and put it in the freezer.

After an hour and a half take out the container, whisksemi-frozen sorbet with a mixer and a blender and put it back in the freezer. This procedure should be repeated two more times every 2-3 hours, so that the texture of the dessert is uniform and elastic.

When the sorbet is completely frozen, we take it out of the freezer, put it into kremanki, decorate with mint leaves and serve it to the table.

Bon Appetit!