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Sorbet with Lemon Extract and Frosting



A deliciously simple and healthy dessert. Easy to prepare and a pleasure to serve. Enjoy it as a dessert to end your meal with freshness.




Peel the lemons for the lemon frosting, leaving the pith.


Cut the lemons into wedges and extract the juice with the Slow Juicer.


Blend the lemon juice together with agar-agar, cornstarch and sugar in a saucepan and add the water. Bring to a boil and boil for 3 minutes.


Cool the frosting in the cups for 2 hours at room temperature or for 1 hour in the refrigerator.


Replace the thin-hole filter with the appropriate Frozen filter for sorbets and ice creams. It is a blind filter made of resistant plastic, which allows you to grind iced fruit and juice with ease.


Freeze the fruit the day before, or at least 6 hours before. Put the Frozen filter into the Slow Juicer, start it, and insert the iced fruit a little at a time. The sorbet will come out of the nozzle.


Serve the sorbet in a priest's hat plate, laying the lemon frosting on top and decorating with a few fresh mint leaves.


Sorbet with Lemon Extract and Frosting

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Adjust Servings:
200g berries
300g watermelon
2 lemons
5 tbsp pure cane sugar
200 ml water
1 tbsp cornflour
2 tsp agar-agar
fresh mint leaves for garnish

Martino Beria

Martino Beria is an Italian chef, graduated in Food Science and Gastronomy, specialized in plant based cuisine. He is also an author and consultant for restaurants and food companies.

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