Lemon sorbet can be a great ally during the summer season. It is refreshing and differs from ice cream due to its low concentration of fat and sugar. It can be served as a dessert during the after-dinner meal or as an appetizer.
Another of its advantages is that it is easy to prepare, especially if we follow the steps shared by Karlos Arguiñano in his Open Kitchen program (Antena3).
The Gipuzkoan chef makes it with three ingredients and in just two minutes. Arguiñano invites us to incorporate a wine from his land, a txakoli white, with high acidity and citrus fruit aromas, perfect for aperitifs. This touch brings a special combination of flavors to the sorbet.
Despite his recommendation, the cook points out that if we do not have this wine, we can use any other.
