Decoração:
Grated lemon zest
Como fazer:
Heat water in pan and add sugar. Simmer and stir until sugar dissolves, add lemon juice and grated lemon rind and continue to simmer and stir for a few minutes. Take off the heat and allow to cool. Fine strain into a shallow container and stir in liqueur and orange bitters. Beat egg whites and fold into mix. Place in freezer and store for up to 3-4 days before use.
| 3/4 fl oz | água gelada |
| 1 cupful | Açúcar refinado |
| 1⁄2 cupful | Suco fresco de Limão Siciliano |
| 5 fresh | Casca de Limão Siciliano |
| 1⁄4 cupful | Pallini Limoncello liqueur |
| 2 barspoon | Orange Bitters by Angostura |
| 2 1/2 fl oz | Pasteurised egg white or Aquafaba (chickpea water) or 3 dashes Fee Brothers Fee Foam cocktail foamer |
Hazardous ingredients
Pasteurised egg white is potentially hazardous to those with allergy or intolerance.
Comentários:
Our favourite recipe for this dessert and occasional cocktail ingredient.
Variação:
To make any other citrus flavour sorbet, simply substitute the juice and peel of another fruit such as grapefruit lime or orange.
Alcohol content:
- 0 standard drinks
- 0% alc./vol. (0° proof)
- 0 grams of pure alcohol
Difford's Guide tem conteúdo gratuito graças a apoio das marcas em verde. Values stated for alcohol and calorie content, and number of drinks an ingredient makes should be considered approximate.
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