Lemon sorbet

Squeeze the lemons, make a killing in the juice into a measuring jug, by passing it to the strainer, and add water as necessary to achieve a quantity of liquid equal to three-quarters.

Pour the lemonade in a saucepan and add the zest of a lemon (you can use one of the already-squeezed lemon or another) and sugar.

Shelled egg, the yolk from the egg white separating; the latter mounted in thick snow and combine it with the other ingredients.

Transfer saucepan on the stove and bring the liquid to the boiling point, stirring constantly and keeping the flame; as soon as bubbles form on the surface, remove from heat, pour it into a bowl, filtering through a colander, and let it cool completely.

Then transfer it to the bowl of ice cream maker and pass straight into the freezer to freeze, according to the instructions of your device.

Spent enough time, you can serve the natural sorbet into individual cups, having divided into balls with a special tool, or use it in other preparations for which it is required; one of the most typical is the ' lemon cut at seltz.

To prepare it filled about half the cups with lemon sorbet, then spray liberally the seltz brim.

If you don't have electrical equipment, but would also prepare homemade ice cream, and you whipped, well follow some precautions.

First of all we must remember that, after introducing the Pan (or pans, complete or without dividers) in the freezer, produced by ice is mixed with a wooden spoon about every 30 minutes, at least until it will be soft enough to do.

This system will prevent the surface of the sorbetto formation of icicles, watery product that would make completed; also reduce the risk that certain ingredients separate, plummeting to the bottom.

As regards in particular the sorbet, there is a different system to be taken if you do not use electrical appliances.

To consolidation occurred, shatters the ice block and bring you the ' shattered ' (or nuts if you have to shape the sorbet with proper divisors of tubs) in the Blender, reducing them in cream.

Then you embed a cream egg whites mounted to snow again and composed in the freezer for about 30 minutes, so they will consolidate again, but not harden too.

The sorbet is more mushy and watery, not inconvenience which is enough, given that the basic ingredients are liquid (water, juice, coffee or liqueurs).