Melon and nectarine sorbet
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Sorbet (in French sorbet, in Italian sorbetto) is a cold dessert considered the ancestor of ice cream. It is often confused with the drink Granita. It is generally based on fruit and water, but often contains milk and alcoholic liqueurs. Sorbet has existed since antiquity. Nero, the great ruler of Rome, brought ice from the Apennines to produce this dessert.
The name of the preparation comes from the Arabic word sherbet, with Indo-European roots.
- 450 gr.pepene galben
- 2 nectarines
- 2 egg whites
- 5 tablespoons sugar
- vanilla eseta
- lemon juice
- a pinch of salt
Preparation time: over 120 minutes
RECIPE PREPARATION Melon and nectarine sorbet:
Peel a squash, grate it and slice it. The necatrinas are washed, the seeds are removed and cut into pieces. Using a blender we make fruit puree. Beat eggs with a tablespoon of sugar, salt, lemon juice. Add the rest of the sugar and mix as for the meringues. Put the fruit puree on top of the egg white mixture, mix well.
Put it in a plastic bowl, put it in the freezer. Every 30 minutes, take it out, mix it a little. At the end, remove after 2 hours, 5 minutes before serving.