Origin: Little town named Sacile at the foot of the Italian Alps
Fundamentally, you make lemon sorbet (the recipe listed below works well) and mix it with milk (and if you aren't in the sub-free house and want the original drink, add a tiny-weeny bit of vodka). 2% or whole milk is best, to counteract the water in the sorbet. The sorbet mixes best right after being worked in the icecream maker, but if you have to freeze it first, then let it soften for a while and break it up briefly in a food processor or something. You really don't want the lemon juice to be coming out of the ice though, since that will curdle the milk - but you need small slightly soft pieces for best mixing. The drink consists of 1/2 to 2/3 sorbet and the rest milk. Pour in glass or serving container, and mix as well as possible.
It makes a light, refreshing drink, and if you get a suitable balance of milk to sorbet (taste-test a small amount first to determine proportions), it's usually pretty well liked. Serving size is very flexible and depends on the amount of sorbet you have.
Subscribe to:
Post Comments (Atom)
No comments:
Post a Comment