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| INGREDIENTES DEL SORBETE DE ORUJO |
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| ELABORACIÓN DEL SORBETE DE ORUJO |
| Preparar un almíbar a punto de hebra con el agua y azúcar y reservar (dejar que enfríe). Pelar con mucho cuidado la naranja y limón (para que solo salga la piel, no lo blanco de debajo), hervir las pieles. Exprimir la naranja y el limón y mezclar con el orujo y el almíbar, reservar en el congelador. De vez en cuando, hay que removerlo para que no se congele del todo. El sorbete de orujo se sirve decorado con unas tiritas de piel de naranja y de limón. |
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Daniel P. @ 18:28 | comentarios (0) | Links Permanentes
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