Sgroppino

An Italian lemon sorbet drink. Molto bene as the sparkling finishing touch to a substantial meal. Suitable for all parties.

8 glasses

PT40M

40 min + 5 hours freezing time

Rating (1 ratings)

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Ingredients

Lemon sorbet
210 g Dansukker Granulated Sugar 
70 g Dansukker Glucose Syrup 
150 ml water 
grated zest of 2 lemons 
300 ml freshly squeezed lemon juice, (about 5 lemons) 
1 egg white 

For the drink 
sparkling wine, non-alcoholic works just as well

Instructions

Combine the sugar, glucose syrup, water and grated zest of one lemon in a saucepan and bring to the boil. Boil for about 5 minutes. Strain to remove the zest and leave the syrup to cool. 

Squeeze the juice from the lemons and pour into the syrup. Beat the egg white until stiff and fold it into the syrup.

Churn the mixture in an ice cream machine or freeze for at least 5 hours, stirring occasionally.

Scoop the sorbet into 8 glasses and pour over sparkling wine, serve immediately.

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