-6g of ice stabilizer (super neutrose)<\/b><\/div>\n
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Don’t panic!!! If you don’t have super neutrose, you can do as often, by replacing with one or two egg whites. In this case, do not take into account the super neutrose… But still make a syrup!<\/i><\/div>\n
Put the sugar and super neutrose in a saucepan and mix well. <\/i><\/div>\n
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$\"Lime$ <\/i><\/a><\/div>\n <\/i><\/div>\nAdd cold water. <\/i><\/div>\n
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$\"Lime$ <\/i><\/a><\/div>\n <\/i><\/div>\nBoil to 104-105\u00b0C. <\/i><\/div>\n
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$\"Lime$ <\/i><\/a><\/div>\n
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$\"Lime$ <\/i><\/a><\/div>\n
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Pour the syrup into a container with a lid and let it cool and mature overnight. <\/i><\/div>\nThe next day, the syrup is thick and viscous. It is thanks to him that the sorbet will have a beautiful texture and will not melt too quickly. <\/i><\/div>\n <\/i><\/div>\n $\"Lime$ <\/i><\/a><\/div>\n
<\/i><\/div>\nThe next day, put the zest of two limes in a container.<\/i><\/div>\n <\/i><\/div>\n $\"Lime$ <\/i><\/a><\/div>\n
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Squeeze the juice from the lemons. This is the longest and most tiring. <\/i><\/div>\n
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$\"Lime$ <\/i><\/a><\/div>\n
<\/i><\/div>\nPour into container with zest. <\/i><\/div>\n <\/i><\/div>\n $\"Lime$ <\/i><\/a><\/div>\n
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Peel the ginger. With a spoon, it is extremely simple! <\/i><\/div>\n
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$\"Lime$ <\/i><\/a><\/div>\n <\/i><\/div>\nThen grate 3 or 4 centimeters of it. It all depends on the strength that you want!<\/i><\/div>\n
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$\"Lime$ <\/i><\/a><\/div>\n
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Add the thickened sugar syrup and mix well. The sorbet is ready!<\/i><\/div>\nIf you don’t have super neutrose (which is very useful!!), just add at this moment two raw egg whites slightly beaten (to make them liquid) and mix well. <\/i><\/div>\n <\/i><\/div>\n $\"Lime$ <\/i><\/a><\/div>\n <\/i><\/div>\nPut in an ice cream maker or turbine. <\/i><\/div>\n
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$\"Lime$ <\/i><\/a><\/div>\n <\/i><\/div>\nIn 20 minutes (depending on the ambient heat), the sorbet is set. <\/i><\/div>\n
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$\"Lime$ <\/i><\/a><\/div>\n <\/i><\/div>\nPut in an ice cream box and store for at least 2 hours in the freezer before serving. <\/i><\/div>\n
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$\"Lime$ <\/a><\/div>\n
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$\"\"$ <\/div>\n<\/div>\n
Lime and Ginger Sorbet<\/h2>\n
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Here is a fresh and light sorbet to finish the meal (or take a break). I had tasted a similar sorbet in Bangkok at tea time at the \"Salon des Auteurs\" at L'Oriental (see the report HERE<\/a>). It is offered before attacking the tray of cupcakes! My version is very lemony, with fresh ginger adding a little zing to the acidity of the lime. As a dessert with some shortbread, it will be perfect!<\/span><\/div>\n
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