Lemon Sorbet, Refreshing Gourmet Palate Cleanser
Always Serve Lemon Sorbet Right Before the Main Entree to cleanse the palate

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Refreshing cleanser of the palate made with fresh lemon juice and sugar, then frozen. Serve a small melon baller scoop to each guest and always serve directly before the main entree. This is easy to make, no ice cream maker is required.

Lemon Sorbet
source: recipe and photograph created by Peggy Bucholz

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Prep Time: 10 min      Total Time: 10 min      Yield: 8 servings


Ingredients

1/2 cup granulated sugar
1/2 cup water
zest of one lemon
1/2 cup freshly squeezed lemon juice
8 fresh mint sprigs for garnish


Directions

Combine sugar and water in a saucepan, bring to a boil. Add the zest (reserve a small amount for garnish). Cover the pan, lower the heat and simmer for 10 minutes. Set aside to cool. Add the lemon juice stirring to blend. Strain the mixture and transfer to a shallow container, cover and freeze until firm.

Remove from freezer, puree in a blender or food processor until smooth. Transfer to a small bowl, cover and freeze again.

When ready to serve use a melon baller and place 1 to 3 scoops in a small dessert dish or stemmed glass for a spectacular presentation and serve before the
Main Course. Garnish with mint leaves and reserved zest.

wine Wine recommendation: Pinot Gris; Chardonnay

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 created by Peggy Bucholz, Fine Dining Gourmet Recipes
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