lemon sorbet with Elixir d'Anvers
Dissolve the sugar in water and boil for 1 minute. Beat the egg white almost stiff. Mix lemon and orange juice into the cooled sugar syrup. Stir the egg white into the mixture. Pour the preparation into the ice cream maker on sorbet setting. Warm the elixir slightly and mix with soaked gelatin leaves. Pour this substance into champagne glasses and leave to set in the refrigerator. To serve, spoon a scoop of sorbet onto the Elixir d'Anvers jelly and finish with a fresh mint leaf.

lemon sorbet with Elixir d'Anvers

ingredients - info 275 cc water 275 g granulated sugar 1 egg white juice of ½ orange
250 cc lemon juice Elixir d'Anvers gelatine sheets fresh mint leaves
Creative Cooking
Belgian Cuisine

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taste and tradition

the fiery passion
Dissolve the sugar in water and boil for 1 minute. Beat the egg white almost stiff. Mix lemon and orange juice into the cooled sugar syrup. Stir the egg white into the mixture. Pour the preparation into the ice cream maker on sorbet setting. Warm the elixir slightly and mix with soaked gelatin leaves. Pour this substance into champagne glasses and leave to set in the refrigerator. To serve, spoon a scoop of sorbet onto the Elixir d'Anvers jelly and finish with a fresh mint leaf.
ingredients - info 275 cc water 275 g granulated sugar 1 egg white juice of ½ orange
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lemon sorbet with

Elixir d'Anvers

Ingredients Directions
250 cc lemon juice Elixir d'Anvers gelatine sheets fresh mint leaves
Belgian Cuisine

taste and tradition

Creative Cooking
the fiery passion