Is there anything cooler than a lemon sorbet before the main course?
Well, here in Valencia, it is also customary to have a cazalla, an aniseed liqueur. But that’s for the brave.
The lemon sorbet is the light and refreshing drink appreciated in such copious meals as we usually give us at Christmas.
It also cleanses and prepares the palate to taste the next dish.
I stop digressing, I’ll leave you the recipe:
Lemon sorbet recipe
Ingredients
4 or 5 lemons
150 gr sugar (this is really up to your taste, as well as the choice of brown sugar or some other sweetener).
500 ml of water.
2 egg whites.
If you want to serve it with cava, get a bottle.
Preparation
- Put the water and sugar in a saucepan and make a syrup for 2 minutes.
- Squeeze the juice from the lemons to about 250 ml.
- Mix the syrup with the lemon juice and a little (lemon) zest and put it in the freezer and let it semi-freeze.
- In the meantime whip the egg whites a little by hand until frothy.
- Take out the lemon granita and mix it with the whipped egg whites little by little with enveloping movements until you obtain a creamy texture.
- Put it back in the freezer until you get the texture of sorbet or if it freezes too much you can always blend it with a blender.
- If you want it with alcohol, crush to taste with Cava before serving.
- You can also sprinkle a little more zest over the top of the glass before serving.
And another recipe for you to succeed with your Christmas dessert are:
Stuffed Oranges Recipe
Ingredients
4 medium oranges
3 eggs
100 g sugar
40 g butter
1 teaspoon cornstarch
Preparation
- Wash the oranges well and cut them in half or at the top, leaving enough space to put the spoon in. Keep in mind that it will act as a container.
- Scoop out the pulp with a spoon little by little without breaking the skin. Or if you have cut it in half, squeeze it without breaking the skin. In any case, save the orange juice.
- Put the eggs and sugar in the bowl, mix well until creamy, then add most of the reserved juice. Remember to keep some to dissolve the cornstarch in the juice.
- Put the mixture you have prepared with the eggs, sugar and orange juice in a saucepan over low heat and stir continuously. When it is hot, add the cornstarch that you have dissolved in the orange juice you saved. Keep stirring until the cream thickens sufficiently.
- Take the pan off the heat and when it stops boiling after a couple of minutes, add the butter and a little orange zest. Keep mixing until you get a homogeneous cream. Then leave to cool.
- Once cold, put the cream in the orange peels that serve as a container and put them in the fridge until completely cold.
- Before serving, you can decorate with some chocolate shavings and a wafer or similar.
