Cowberry Sorbet

Frozen fruit dessert Sorbe, also sorbet (french sorbet) is a frozen dessert, prepared on the basis of fruit or berry juice / mashed potatoes and sugar syrup. Instead of fruits and berries as a filler, you can use wine or champagne. In Egypt and Turkey, two types of dessert were popular: the first Sherbet (tour erbe - "drink") - a special kind of soft drinks with the addition of fruit juices, sugar and spices; and the second Sherbet (eastern sweetness) is a sweet multi-colored fondant on a fruit-and-milk basis with the addition of crushed nuts. In Europe, this delicacy came from Turkey and appeared on the tables of the royal nobility in France during the reign of Henry II in the 16th century. In the 16-17 centuries. French sorb was a drink from water, sugar and lemon. Only in the 19th century, under the name sorbet, a semi-frozen dessert began to be served, in which alcohol was often added, but it was still drunk in smaller sips rather than spruce. Such a spicy (thanks to cowberry), a fragrant and cool dessert is nice to serve in a serving bowl on a hot day. It is also customary to serve a sorbet during a festive dinner between changing dishes to refresh the taste.

Frozen fruit dessert Sorbe, also sorbet (french sorbet) is a frozen dessert, prepared on the basis of fruit or berry juice / mashed potatoes and sugar syrup. Instead of fruits and berries as a filler, you can use wine or champagne. In Egypt and Turkey, two types of dessert were popular: the first Sherbet (tour erbe - "drink") - a special kind of soft drinks with the addition of fruit juices, sugar and spices; and the second Sherbet (eastern sweetness) is a sweet multi-colored fondant on a fruit-and-milk basis with the addition of crushed nuts. In Europe, this delicacy came from Turkey and appeared on the tables of the royal nobility in France during the reign of Henry II in the 16th century. In the 16-17 centuries. French sorb was a drink from water, sugar and lemon. Only in the 19th century, under the name sorbet, a semi-frozen dessert began to be served, in which alcohol was often added, but it was still drunk in smaller sips rather than spruce. Such a spicy (thanks to cowberry), a fragrant and cool dessert is nice to serve in a serving bowl on a hot day. It is also customary to serve a sorbet during a festive dinner between changing dishes to refresh the taste.

Ingredients:

• Cowberry 400 g
• Honey 1 tbsp. l.
• Lemon juice 1 tbsp. l.
• Water boiled 1 tbsp.

Instructions

• Step 1 To prepare this dessert, we need: 3 cups of cowberry, honey, lemon juice and water.
• Step 2 To begin with, prepare the honey syrup: pour a glass of water into a saucepan, put it on the fire. Add a spoonful of honey and lemon juice - warm well on medium heat until honey dissolves completely (do not boil!). Cool the syrup. If you like the more distinctive taste of honey, add another 1 tablespoon.
• Step 3 Berries pick, rinse and pour into the mixer - from the berries you need to make a homogeneous puree.
• Step 4 Pour the berry puree into a separate bowl.
• Step 5 Pour the smoothed honey syrup into the mashed potatoes and mix.
• Step 6 The berry mass should be put in a container and sent to the freezer for 2 hours.
• Step 7 After 2 hours, mix the berry puree so that the pieces of people are formed less and the mashed potatoes are homogeneous. Then put the container in the freezer again and then, once a hour, get the mashed potatoes and mix until the mashed potatoes look like ice cream. You may need 3-4 hours for this.
• Step 8 The best sorbet is best served in serving keramaks.