Fruit ice Sorbe is a deserted dessert. It is made from sugar syrup and fruit puree, juice, wine, champagne. If the sorbet is completely frozen, then it should be served as ice cream - in kremankah. If the sorbet is not completely frozen, then it can be served as a cold drink between changing dishes. In the 17th century sorbet was a mixture of water, sugar and lemon juice. In the 19th century the sorbet began to be served as a semi-frozen dessert. In the end it turned into a completely frozen dessert that perfectly quenches thirst and saves from the heat!
Ingredients:- Petals of a tea rose 50 g
- Water 500 ml
- Sugar 5 tbsp. l.
- Citric acid 0.5 tsp.
- Step 1 To make a sorbet of roses, we need the petals of a tea rose, sugar, filtered water, citric acid.
- Step 2 Petals to sort out, wash.
- Step 3 Connect the rose petals, sugar and citric acid in the blender bowl.
- Step 4 Grind to a mushy state (nozzle - metal knife).
- Step 5 Connect the crushed petals and water.
- Step 6 Bring everything to the boil. Remove immediately from the fire. To cool.
- Step 7 Strain the broth through a fine sieve.
- Step 8 Pour sorbet into ice cream molds or any plastic cups. Put in the freezer for 6-8 hours.
- Step 9 Sorbe from the rose petals is ready!