Rum sorbet

Cold syrup prepared in the following manner: place the sugar in a bowl, add a glass of water, then let it dissolve, stirring.

Let stand for syrup about 40 minutes, stirring occasionally.

Spent the time indicated, add syrup lemon juice and rum and stir thoroughly.

Pour the mixture into the ice cream maker and then consolidate the sorbet, in accordance with the indications of your appliance.

When the sherbet is ready, levatelo from the freezer and knock it with a wooden spoon until it become quite soft.

Thick snow mounted the egg and add the sherbet, stirring gently with a wooden spoon.

Place the ice container in the freezer for about 30-40 minutes, so that the sorbet can be consolidated again.

The final texture should be rather soft anyway.

Serve the sorbet in cups, spraying, if you will, with more rum.

If you don't have electrical equipment, but would also prepare homemade ice cream, and you whipped, well follow some precautions.

First of all we must remember that, after introducing the Pan (or pans, complete or without dividers) in the freezer, produced by ice is mixed with a wooden spoon about every 30 minutes, at least until it will be soft enough to do.

This system will prevent the surface of the sorbetto formation of icicles, watery product that would make completed; also reduce the risk that certain ingredients separate, plummeting to the bottom.

As regards in particular the sorbet, there is a different system to be taken if you do not use electrical appliances.

To consolidation occurred, shatters the ice block and bring you the ' shattered ' (or nuts if you have to shape the sorbet with proper divisors of tubs) in the Blender, reducing them in cream.

Then you embed a cream egg whites mounted to snow again and composed in the freezer for about 30 minutes, so they will consolidate again, but not harden too.

The sorbet is more mushy and watery, not inconvenience which is enough, given that the basic ingredients are liquid (water, juice, coffee or liqueurs).