Lemon Sorbet in Lemon Cups
What differentiates a fine dessert from a noteworthy finale? More often than not it's just a minute dash of artistic intelligence that moves an ordinary dish up a notch. What makes a good dessert shine is the extra touch, the color, or the surprise that is found in the center. While a number of people might call it petty to believe that visual appeal is a determining factor in a dessert's victory, the fact is that a superior staging plays a huge part in a dish's reception.
Aside from the fact that it's deliciously refreshing, this lemon sorbet in lemon cups dessert has that tiny extra something that transforms typical to impressive.
- 10-12 lemons (1 ½ cups of lemon juice)
- 4 cups water
- 2 ½ cups sugar
Cut the lemon in half.
Squeeze out the juice and measure 1 ½ cups to be used for the sorbet. The remaining juice can be made into lemonade.
Remove the pulp and pith from inside the lemon shells, and set aside. Be careful to keep the shells whole.
In a pot, combine the water and sugar and bring to a boil stirring sporadically. Once the sugar is entirely dissolved, shut the flame and add the lemon juice.
Mix it well before transferring the flavored water into a container or a 9 x 13 pan. Make sure that it is completely frozen before continuing further. Leaving it overnight in the freezer would be the best option.
Cut the ice into chunks and place them in a food processor. Blend the chunks until it turns into a white fluffy sorbet.
Working speedily, scoop the sorbet into the empty lemon shells. Place them in a single layer on a baking sheet or inside a large container and freeze.
Note: The more you refreeze and blend the sorbet before placing them in the shells, the whiter and fluffier the sorbet will be.
Tip: Work with half the ice at a time since the ice chunks melt quickly.
Tip: Keep the empty lemon shells in the freezer to keep them fresh.
|
blog comments powered by Disqus
|