Guinean Lemon Sorbet

Ingredients

In this adaptation of Gelato al limone to Guinean cuisine, we have incorporated the tropical flavors and ingredients commonly found in Guinean dishes. The original Italian gelato has been transformed into a sorbet, which is a lighter and fruitier version. Additionally, we have used traditional Guinean freezing techniques to achieve the desired texture. We alse have the original recipe for Gelato al limone, so you can check it out.

• 6 large lemons, juiced (180ml) 6 large lemons, juiced (180ml)
• 1 cup (200g) granulated sugar 1 cup (200g) granulated sugar
• 2 cups (470ml) water 2 cups (470ml) water
• 1 teaspoon lemon zest 1 teaspoon lemon zest

Nutrition

• Calories (kcal / KJ): 160 kcal / 670 KJ
• Fat (total, saturated): 0g, 0g
• Carbohydrates (total, sugars): 41g, 40g
• Protein: 0g
• Fiber: 1g
• Salt: 0g

Preparation

1. 1.
   In a saucepan, combine the water and sugar. Heat over medium heat until the sugar dissolves completely, stirring occasionally.
2. 2.
   Remove the saucepan from heat and let the syrup cool to room temperature.
3. 3.
   Add the lemon juice and lemon zest to the syrup, stirring well to combine.
4. 4.
   Pour the mixture into a shallow, freezer-safe container.
5. 5.
   Place the container in the freezer and let it freeze for about 2 hours.
6. 6.
   After 2 hours, remove the container from the freezer and use a fork to break up any ice crystals that have formed.
7. 7.
   Return the container to the freezer and repeat the process every 30 minutes for the next 2-3 hours, or until the sorbet reaches the desired consistency.
8. 8.
   Once the sorbet is firm and smooth, transfer it to a covered container and store in the freezer until ready to serve.

Treat your ingredients with care...

• Lemons — Choose ripe and juicy lemons for the best flavor. Roll them on a hard surface before juicing to extract maximum juice.

Tips & Tricks

• For a twist, add a splash of ginger juice to the sorbet mixture for a subtle kick.
• Serve the sorbet in hollowed-out lemon halves for an impressive presentation.
• If you prefer a sweeter sorbet, increase the amount of sugar according to your taste.
• Garnish the sorbet with fresh mint leaves for an extra burst of freshness.
• To make the sorbet ahead of time, store it in an airtight container in the freezer for up to one week.

Serving advice

Serve the Guinean Lemon Sorbet in chilled bowls or glasses for a refreshing and palate-cleansing dessert. Garnish with a sprig of fresh mint and a lemon slice for an elegant touch.

Presentation advice

To elevate the presentation of the Guinean Lemon Sorbet, serve it in a hollowed-out lemon half. This not only adds a visually appealing element but also enhances the citrusy flavors of the sorbet.