柠檬雪芭 Lemon Sorbet
原创 Anjani 蜂鸟健康TheHummingBird 2020-08-11原文
English Text is further down.
没有什么比带有一丝蜂蜜和鼠尾草风味的柠檬雪芭更令人感到神清气爽了。这道雪芭不仅很容易制作，而且可以在冰箱中保存三周。可以随时在晚餐后或任何时间享用。
3/4杯蜂蜜3片鼠尾草叶（sage）一杯半水1杯鲜榨柠檬汁（约6个柠檬）1汤匙柠檬皮碎末 将蜂蜜、鼠尾草叶和一杯半水混合在一个小平底锅中，用中火加热至蜂蜜完全溶解，加入柠檬汁和柠檬皮。搅拌均匀，并在冰箱中冷却。取出鼠尾草，并丢弃。将剩余的混合物放入冰淇淋机中，并按照机器说明进行。如果没有冰淇淋机，请将混合物放入碗中后，放入冰箱，每30分钟搅拌均匀，直至达到所需的粘稠度。 3至4人份
关于柠檬的更多信息，请见“最佳补水和补钙食物 – 柠檬和青柠”
Lemon Sorbet
It doesn’t get any more refreshing than a lemon sorbet with a hint of honey and sage. This sorbet is so easy to bring together and keeps well in the freezer for up to three weeks. Enjoy it as an after-dinner treat or a sweet palate cleanser any time of day.
3/4 cup honey
3 sage leaves
11/2 cups water
1 cup fresh-squeezed lemon juice (from about 6 lemons)
1 tablespoon lemon zest
Combine the honey, sage leaves, and 11⁄2 cups water in a small saucepan. Warm over medium heat until the honey dissolves completely. Add the lemon juice and zest. Stir well and cool in the refrigerator. Remove the sage leaves and discard. Place the remaining mixture in an ice cream machine and process according to the manufacturer’s instructions. If you don’t have an ice cream machine, place the mixture in a bowl and set in the freezer; stir well every 30 minutes until the desired consistency is reached.
Makes 3 to 4 servings
愿天下人健康、平安、健康。