This recipe I made from the book Jamie Oliver’s «My Italy». Jamie says that you can satiate any sherbet flavors to choose from, the main thing that was slightly sour fruit. Lemon, lime, grapefruit and pineapple — the best in this business. Keep a sherbet better within 2 days since then sherbet will start to crystallize. Jamie recommends feeding watering dessert berry sauce naprmer, rubbed through a sieve of raspberries. As for experience, I really liked the sorbet, it has a very delicate flavor thanks to the addition of mascarpone and a soft texture. However, if you do not really have a sweet tooth, you should reduce the amount of sugar.
Sugar — 200 g
Water — 200 ml
lemon juice — 200ml
Zest of 1 lemon
Mascarpone — 1 tablespoons
1. In the freezer put a shallow container with a diameter of 20 — 25 cm. In a saucepan pour the water, fill with sugar and bring to a boil , reduce the heat and continue to cook for another 5 minutes. When the sugar is completely dissolved, remove the pan from the heat and give cool.
2. After 15 minutes, add the lemon juice and zest. Add the mascarpone.
3. Now try the mixture, if necessary add a little more sugar. Pour the mixture into a pre-chilled container and send it in the freezer for 1 hour. After an hour, we beat the mixture with a fork and then send in the freezer. Repeat this process each time a further three times. Keep the sorbet can be covered with cling film only 2 days, then it will begin to crystallize. I am a second year trying to find in the city rhubarb, but I did not succeed, and the season had already ended … So I decided to take matters into their own hands — bought seeds of rhubarb planted one is in a flower pot and after 4 days I had a small sprout If you enjoy gardening and have a garden, then I will give you the internet — shop of all kinds of seeds that you can buy at retail.