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Lemon Thyme Sorbet

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)12.925
Energy (kCal)1069.06
Carbohydrates (g)280.8705
Total fats (g)2.6001
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Bring the sugar, water, and lemon rind to a boil in a heavy saucepan over medium-high heat. Boil briskly, without stirring, for 5 minutes until sugar is dissolved, pushing any crystals that form on the sides of the pan back down into the water. Then reduce heat to a simmer, give a good stir, and simmer for 5 minutes longer. | 2. Remove from heat. Add the thyme leaves to the syrup, cover, and leave to steep for 1 hour. | 3. Strain through a fine-mesh sieve, discarding the lemon rind and thyme leaves. Stir in the lemon juice. Cover and refrigerate until thoroughly chilled. Transfer to an ice-cream maker and freeze according to the manufacturer's instructions. | 4. If you don't have an ice-cream maker, transfer the mixture to a freezer-proof container. Freeze for one hour, then beat thoroughly with a hand-held mixer (at this point, add the beaten egg white for a lighter texture). Repeat twice more. | 5. Use a melon-baller to scoop into pretty dessert glasses. The sorbet should be served as soon as it is made. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    sugar 1 cup 805.98 201.59599999999998 0.0 0.0
    water 3 cups 0.0 0.0 0.0 0.0
    lemon 4 cup thinly-pared 245.92 79.0336 9.328 2.544
    sprig lemon thyme 8 -12 tablespoons - - - -
    egg white 1 beaten 17.16 0.2409 3.597 0.0561

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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