Snow whirlwinds


Sorbetto - so the Italians called the mixture of fruits, perfumed with spices, that they drank on the east. Gradually, the Europeans started to notice, that to freeze this mix is ​​a great experiment and so was born today's sorb: distant cousin of an ice cream that lacks milk and it can be made simple. While the markets are full of fruits, we give you three ideas about how to frost them without so much tears and God knows what equipment.

The truth is that in sorb the main flavor is the fruit - so choose well from the market. You can add, for example, nuts, herbs, spices and a pinch of sugar, but it is more important to get them with a little lemon juice for balance. Just pass through everything, try if the taste is accurate and put it in the freezer.
The real masters will take the sorb out every hour and will mix it up to make it perfectly fluffy. The mix can be in the freezer as much as you want, but shortly before the time comes for the dessert, take it out for 20 minutes and as soon as it dries, break it with a mixer or a spoon; then we return for another 15 minutes in the cold and here's how the sorb is ready for a shot.

With peaches + dates and bourbon

With peaches + dates and bourbon


With peaches + dates and bourbon
With cherries + black pepper

With cherries + black pepper


With cherries + black pepper
With melon + honey and mint

With melon + honey and mint


With melon + honey and mint

 

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