Best Sorbetto Espresso Or Italian Ice Recipes

HOW TO MAKE TRADITIONAL ITALIAN LEMON SORBET

Steps:

• Let's start preparing the lemons. Wash them very carefully then dry them. With the help of a peeler, remove the lemon peel, being careful NOT to remove the white, bitter part.
• Cut the lemons in half and squeeze them to collect the juice. If you have a juice extractor you can use it to have a more concentrated, tasty and slag-free juice.
• Place water, sugar and lemon zest in a saucepan. Cook over low heat for about 5 minutes, stirring constantly, until the sugar has dissolved completely. Turn off the fire and let it cool.
• If necessary filter the lemon juice with a colander then add the syrup without the lemon zest. Mix really well.
• Pour the mixture into a blender and blend everything for about 3 minutes. In this way the mixture will incorporate more air and the sorbet will be creamier.
• If you have an ice cream maker, pour the mixture into the machine and start it. It will take about 40 minutes, depending on the model. After the necessary time, your creamy Italian Lemon Sorbet is ready!
• Pour the blended mixture into the previously frozen stainless steel container. Place in the freezer for about 4 hours. Every 30 minutes you have to break the frozen surface. So remove the sorbet from the freezer and mix using a hand whisk or a low speed electric whisk.

ITALIAN ICE

Steps:

• In a saucepan, dissolve sugar in water.
• Add fruit juice, strawberries, or chocolate.
• If adding fruit juice, let stand 5 minutes, then strain out rind.
• Pour mixture into freezing tray & freeze, stirring frequently until mixture is thick & mushy.
• Serve in chilled champagne glasses with appropriate garnish.

SIMPLE SORBETTO

Steps:

• Add the berries, syrup, salt and vodka, if using, to a high-speed blender. Pulse the mixture to create a coarse puree. Scrape down the sides of the blender with a rubber spatula. Continue to pulse, scraping down the sides as needed, until smooth and scoop-able. Enjoy immediately or store in the freezer in an airtight container.

AFFOGATO MOCHA

Steps:

• Divide ice cream among 4 dessert bowls or coffee cups. Spoon 2 tablespoons each of chocolate, espresso, and rum over ice cream and serve immediately.

LEMON BASIL SORBETTO

Steps:

• In a small sauce pan, combine 2 cups water, the sugar, basil sprigs, lemon zest and salt. Bring to a simmer over medium-low heat, stirring often to dissolve the sugar. Remove from the heat and allow to cool to room temperature.
• Strain the syrup into a bowl and stir in the lemon juice. Pour the syrup into an ice cream maker and freeze according to the manufacturer's directions. Once partially frozen, sprinkle in the basil leaves and continue to freeze until firm. Pour into an airtight container and place in the freezer to freeze completely.
• Serving option: Scoop 1 or 2 small scoops of sorbetto into a coupe glass and top with a splash of prosecco.