..... AT THE MARKET:
WHERE WE KEPT ON NIBBLING ON .....
DELICIOUS, ROSE SCENTED "FRAGOLINE DI BOSCO".
THEN WE WORKED HARD AT SCHOOL,
...WHERE WE MADE A HEALTHY RIBOLLITA,
"SUCH GREAT PASTA" (using Cara's words)
A SUPER-FLUFFY ..................
.......STRAWBERRY SORBET.
recipe of:
STRAWBERRY SORBET
Ingredients:
400 gr ( 13 oz) mature strawberries
150 gr ( 5 oz) sugar
100 ml ( 1/3 cup) water
1 lemon
½ egg white
Clean the strawberries; cook them with 50 grams ( 1/3 of the total amount) of sugar for 5 minutes. Blend them with a hand mixer, then filter through a chinois.
Wash and peel the yellow part of the lemon.
Bring to boil the water with the remaining sugar. Take it off the heat and put inside the lemon rind. Let cool the syrup, then filter it and add to the strawberry puree.
Squeeze the lemon and add the juice to the mixture.
Put it into the ice cream machine or into a large tray in the freezer. In this case scrape it occasionally to obtain a grainy texture.
Whip up the egg white until stiff.
Fold in the sorbet and serve.
400 gr ( 13 oz) mature strawberries
150 gr ( 5 oz) sugar
100 ml ( 1/3 cup) water
1 lemon
½ egg white
Clean the strawberries; cook them with 50 grams ( 1/3 of the total amount) of sugar for 5 minutes. Blend them with a hand mixer, then filter through a chinois.
Wash and peel the yellow part of the lemon.
Bring to boil the water with the remaining sugar. Take it off the heat and put inside the lemon rind. Let cool the syrup, then filter it and add to the strawberry puree.
Squeeze the lemon and add the juice to the mixture.
Put it into the ice cream machine or into a large tray in the freezer. In this case scrape it occasionally to obtain a grainy texture.
Whip up the egg white until stiff.
Fold in the sorbet and serve.
THANK YOU JEANIE & CARA!
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