Ingredients
125 g sugar.
1 egg white.
Juice of one lemon.
50 ml pectin fir hydrosol.
1/2 l water.
Preparation
Heat water and sugar in a saucepan.
Boil for a few minutes until syrupy. Remove from heat and add lemon juice.
Allow to cool before adding the Pectin fir hydrosol. Mix and set in the ice-cream maker.
When the consistency begins to change, add the egg white (for a lighter texture) and continue until completely set.
Keep in the freezer before serving.
If you don’t have an ice-cream maker, you can place the mixture in the freezer in a fairly flat tray, if possible made of metal, so that the layer is relatively thin and the sorbet sets more quickly. Stir every hour (with a fork or blender) until the sorbet has set.
This sorbet will astonish your guests as a dessert on its own, or as an accompaniment to a fruit tart or trou normand.
You can vary the pleasure by substituting rosemary, thyme, angelica or basil hydrosols for the pectin fir hydrosol. In a more classic vein, sorbets with blackcurrant, spearmint, peppermint or verbena hydrosols will delight the taste buds of young and old alike.
The Products
100% Organic and Handcrafted Pectin Fir Hydrolate
Essenciagua’s certified organic Pectin Fir Hydrosol is a natural product with disinfectant and therapeutic properties. This hydrosol is particularly effective in relieving aches and pains, including those associated with rheumatism.
This hydrolat draws its benefits from the Pectin fir tree, known for its anti-inflammatory and antiseptic properties. It is therefore ideal for people suffering from joint or muscle pain, providing natural, effective relief. Applied topically, it...
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