Festa Monini: colors, sounds and tastes of Umbria

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Lemon sorbet and salty mint

Easy
40 MIN

Ingredients

FOR 4 SERVINGS
Water
400 ml
Lemon Juice Lemoniny
300 ml
Lemon zest
2 (green lemons)
Sugar
250 g
Salt
1/2 spoon

Preparation

  1. Whisk the egg white until stiff and set aside.
  2. In a bowl combine water, lemon juice and zest, sugar, salt and stir until the sugar is completely dissolved.
  3. Let it rest in the fridge for half an hour, then add the stiff egg whites.
  4. At this point, if you have an ice cream maker, pour the contents into the refrigerator drum and when ready serve, otherwise, just put it in the freezer for about 7 hours, then it will be ready to serve. For a softer ice cream, blend for about one minute with a mixer.
  5. A good idea that may accompany a mixed fried fish dish and vegetables making the dish lighter and inviting!

A little extra

Lemoniny lemon juice is perfect for preparation, to accompany fried fish.