Italian cuisine: Lemon and rosemary sorbet
- WTI Magazine #104 Jun 16, 2018
Lemon and rosemary sorbet is a perfect summer treat, refreshing and beautifully light. You can serve it either as a dessert, a snack or as a palate cleanser between courses. This recipe belongs to my new book – The Mamma Mia! Diet. Sweets should be a treat to enjoy once in a while and better homemade! In the book you will find a selection of tasty and light desserts, mainly prepared with seasonal fruit.
Sorbet is an ancient dessert, the Greeks thought it was a nectar of the Gods, the Romans loved it, and still in the 21st century we are enjoying it! Sorbet is a frozen dessert prepared with sugar syrup flavored with any type of different fragrant fruit juices, fresh herbs (such as rosemary, basil, mint), wine (champagne) and liqueur. Sorbet should have a soft and smooth texture, so I add natural stabilizers to the recipe such as carob seed flour and beaten egg white instead of chemicals and milk products like the mass production industry uses. Carob seed flour is a natural thickening agent, rich in fiber, minerals and protein. Egg white is rich in protein too. They improve texture decreasing the freezing point.
SORBETTO AL LIMONE E ROSMARINI (LEMON AND ROSEMARY SORBET)
Total preparation time: 50 minutes + 3 hours freezing Cooling time: 8 hours Servings: 4-5
240 ml (1 cup) water
155 g (¾ cup) sugar
3 large organic lemons, filtered lemon juice
1 sprig of rosemary, plus some for decoration
1 organic lemon, zest
5 g (1 teaspoon) carob seed flour
1 pasteurized egg white, at room temperature