|Sorbetto di Limone|
And we have a winner! Congratulations to Toni of Food.(Just Sayin'). I was going to request a prompt reply, but we've already touched base.
So the rest of you don't feel left out, I have profiled another dish from Chef Viviani's cookbook here. It was originally supposed to be a Mother's Day dessert for my family's gathering but it was a watery mess the morning of, so I had to wait another day before I could publish it.
Homemade food made from scratch.
Taken from page 231 of Fabio's Italian Kitchen by Fabio Viviani with Melanie Rehak.
2 cups white sugar
2 cups water
3 tablespoons vodka
2 cups lemo juice
Zest from 2 lemons
1 heaping tablespoon mascarpone cheese
1. In a large saucepan, combine the sugar, water and vodka and bring to a boil, then reduce heat to a simmer until the liquid is clear and syrupy, approximately 5 minutes. Remove from heat and cool for 15 minutes.
2. Once cooled, combine the syrup with the lemon juice and lemon zest in a glass or ceramic bowl and freeze for 60 minutes.
After the hour, stir in the mascarpone and adjust for sweetness if necessary. Check check back occasionally: once every hour or two, when awake and/or present, stirring each time and using a fork to scrape down the sides of the bowl when necessary, for 24 hours. The sorbet is done when it's set: thick enough to hold onto a spoon but thin enough to drink out of a glass.
I made a double batch, so I believe it's why it took so long to freeze. From a flavor standpoint, it was very light and refreshing, but from an execution standpoint, the zest pieces were a little too coarse.