Sapa lemon sorbet

Ciavarella Cristiano

100 g of sugar
4 lemons
6 tablespoons of sapa
1 egg white
1 glass of water

In a saucepan, pour the water, add the sugar, place on the stove and bring to a boil. Withdraw, dip in this syrup a strip of lemon peel cut very thinly to avoid the underlying white skin which is bitter, let it cool.

Then remove the lemon peel and add to the syrup the juice of the four citrus fruits passed through a sieve and the whipped egg white, mix, pour the mixture into a mold and place in the freezer.

After an hour, mix and divide the sorbet into ice-cold bowls. Pour a spoonful of sapa over it and serve.

Enjoy your meal!

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