1. Grate the rind of one lemon
and squeeze all four
2. Heat up the water with the cinnamon stick
in, and once it starts to boil, let it simmer for 10 minutes. Let it cool.
3. Once cool, put in a bowl and add the lemon juice and the grated rind. Stir well
and put the bowl in the freezer.
4. When the mixture is starting
to freeze, beat the egg whites until they are stiff, adding the pinch of salt.
Take the bowl out and mix the eggs into the freezing mixture.
5. Put the bowl into the freezer until it is cold and hard.
Use quality products:
- Lemons (in Spanish)
- If you want to pour a little cava over your sorbet, use a
dry, good qualityone. Cordoniu and Freixenet will do fine if you can get hold
of them.
Varieties / Tips:
Minty
sorbet. If you prefer a minty sorbet rather than a cinnamony one, use mint
leaves instead of the cinnamon stick. Add a good sized sprig to the water when
it is boiling, and also decorate each portion with a mint leaf or two.
Make
your own lemon cups. Some Spanish restaurants serve lemon sorbet in lemons
which are actually very easy to prepare and make a nice alternative to a dish
or glass. To make your own lemon dishes, cut off the top third of each lemon (this
will be the lid once the lemon is full of sorbet) and then hollow the lemons and
lids out using a grapefruit knife to avoid cutting through the skin. Then cut
a small slice out of the bottom of each lemon (without cutting through to the
flesh), so that it stands firmly. Put the lemons and their lids in the freezer
for a couple of hours minimum so that they harden. Take them out and fill each
lemon with sorbet. Put the lids on, and put them into the freezer again until
you are ready to serve them (you can keep them in the freezer for as long as a
week)
Add Cava - this sorbet is delicious with a small amount of
cava (Spanish fizzy white wine) poured over it just before serving.
Lemon
and Cava 3-minute sorbet. If you haven't got much time and need to make the
fastest sorbet in the world, here is an original idea given to us by a Spanish
friend and willingly tested by us - it is delicious. Buy some lemon icecream (if
you live in Spain, you can get delicious lemon icecream at any heladería)
and put it in a liquidizer with half a bottle of iced champagne. Turn the liquidizer
on for a couple of seconds and serve immediately in cold champagne glasses with
a sprig of fresh mint and a slice of lemon on top!