New Year’s Eve 2019, 23:59. Ready to celebrate the new year with a glass of prosecco and a resolution list longer than usual (this is what happens when you carry the same goals since 2014), I promised myself this would have been my year. AHAHAHA. Well so far it didn’t quite go as expected.
But what do they say? When life gives you lemons, make lemonade. I am not a massive fan of lemonade, so let’s step up our game with something more tasty and satifsying: sorbello!
I am not sure sorbello is an actual word, with this name I mean a mixture of sorbetto and limoncello that I came up with during the last few weeks, when my favourite gelateria was shut down – If it hasn’t been trademarked yet, I call dibs on the name.
Sorbetto is a frozen dessert usually made of water, sugar and fruit. The main difference between sorbetto and gelato is the water component, replaced by milk or cream in the gelato.
It is not clear when the sorbetto was originally created: there is reason to believe it dates back to the Arab occupation of Sicily, during this time the Arabs introduced their sherbet – an iced drink made with fruit juice flavored with rose water. Using the snow from the Etna, the Italians created their own version of the frozen dessert. The modern version of sorbetto that we all know has been introduced only in the 17th century , and since then it has become a summer classic or a fantastic in between courses at weddings and dinner parties.
Ingreditents for 3 people:
-lemon juice, 100ml
-lemon peel, 2 lemons
-limoncello, 3 tablespoons
1.Put the water in a pan, and add the sugar and the lemon peel
2. turn the heat on and bring to boil for 3 minutes or until it gets a “syrup-y” consistency (not too thick, it will thicken more once cooled). Leave it to cool
3. Remove the lemon peel
4. Add the lemon juice and limoncello, and mix everything together
5. Put the mixture in a freezer box, and leave in the freezer 1 hour
6. Remove from the freezer and mix everything with a fork, and put it back in the freezer
7. Repeat every hour for 5 hours or until completely frozen