Ingredients
125 g of sugar.
1 egg white.
The juice of a lemon.
50 ml of silver fir hydrosol.
1/2 l of water.
Preparation
Heat the water and sugar in a saucepan.
Boil for a few minutes until you obtain a syrup. Remove from the heat, add the lemon juice.
Allow to cool before adding the silver fir hydrosol. Mix and leave to set in the ice cream maker.
When the consistency begins to change, add the egg white (gives more lightness) and continue until completely set.
Store in the freezer before serving.
If you don't have an ice cream maker, you can put the mixture in the freezer in a fairly flat container, preferably metal so that the layer is relatively thin and the sorbet sets faster. Every hour, mix a little (with a fork or blender) until the sorbet is set.
This sorbet will amaze your guests as a dessert alone or as an accompaniment to a fruit tart or a trou normand.
You can vary the pleasures by replacing the silver fir hydrosol with that of rosemary, thyme, angelica or basil. In a more classic register, sorbets with blackcurrant hydrosols, spearmint, peppermint and verbena will delight the taste buds of young and old alike.
The Products
Hydrolat Pecture
Esseciagua pectinated fir hydrosol, organic certified, is a natural product with disinfectant and therapeutic properties. Distilled with untreated fresh water, this hydrosol is particularly effective in relieving pain, including those related to rheumatism.
This hydrosol draws its benefits from the pectinated tree, known for its anti-inflammatory and analgesic properties. It is therefore ideal for people with joint or muscle pain, providing natural and effective relief. In topical...