Lebanese Lemonade Sorbet With Pistachio Nougat |
|
 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
|
This is quite an involved recipe for a sorbet but the result is an amazingly zingy lemon hit. Eating a bowl of this give you that clean refreshed feeling like the hot towels they give you on airplanes. Ingredients:
8 large lemons |
3/4 cup sugar |
5/8 cup sugar |
1 cup water |
1.5 cups water |
drop orange blossom water |
1t turkish apple tea, optional |
6-8 pieces pistachio nougat, to serve optional |
Directions:
1. Wash lemons and cut them into quarters. Place in a large ceramic bowl with 3/4cup sugar and crush lemons to release their juice and thoroughly blend in the sugar. Cover and refrigerate overnight.
2. Make sugar syrup by combining 5/8cup sugar with water and bringing to the boil, stirring until sugar has dissolved. Allow this to cool.
3. Pour the now cooled sugar syrup and additional water over lemons and refrigerate overnight or for at least 4 hours (don't cut this short).
4. Strain juice from lemons and discard lemons. Add orange water and apple tea to the lemon juice and freeze in an icecream machine according to the manufacturer’s directions.
5. When ready to serve, pile up the sorbet into tea cups. Serve with a slice of nougat.
|
|