Lemon sorbet with cherry compote
- Portions: 6 pp.
- Level: 2/5
- Preparation: 10 min.
- Cooking: 20 min.
- Season: Summer
This sweet, refreshing dessert is today popular around the world, served between courses to cleanse one’s pallet or at the end of a meal for a light fruity finnish.
Sorbet is easy to make and perfect during the hot summer nights. Made from only sugar, water, fruit juices it is low in fat unlike ice-cream and gelato and is perfect for keeping the summer diet in order and looking great at the beach.
- 250g sugar
- Zest of 4 lemons
- 400ml cups lemon juice
- 2 egg whites, lightly whisked
- 400ml water
- 500g cherries
- 50g powdered sugar
- 50ml cherry liquor
- 10 mint leaves
- Zest of 1 lemon and its juice
Combine sugar, water and lemon zest in a saucepan over medium heat. Cook, stirring, for 5 minutes or until sugar is dissolved. Simmer, without stirring, for 10 minutes or until mixture thickens slightly. Remove from heat. Cool completely.
Strain sugar mixture over a bowl. Stir in lemon juice. Pour into a shallow pan and place into the freezer for 1 hour.
Transfer fruit mixture to a food processor. Add eggwhites. Process until smooth but not melted. Pour mixture into a deep container and freeze until set. Remove the sorbet at lest 10min before serving to allow the sorbet to return too its correct texture.
Take your cherries wash and pit them. In a pan on low heat add your cherries pitted and clean in the pan with powdered sugar. Deglaze and flambe your cherries with the liquor and once the alcohol is cooked out add your lemon zest, juice and finely chopped mint. cook until the cherries are soft.
Cool and serve with your sorbet.