Recipe information
lemon sorbet, pine liqueur, dark chocolate
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Ingredients
Sorbet
Assembly
Preparation
Sorbet Preparation
1. Make the Lemon Sorbet
In a saucepan, combine the water and sugar. Heat over medium heat, stirring until the sugar is completely dissolved. Remove from heat and let it cool. Once cooled, add the lemon juice and lemon zest, and mix well. Pour the mixture into an ice cream maker and churn according to the manufacturer's instructions until it reaches a sorbet consistency. Transfer to a container and freeze for at least 2 hours.
Assembly
1. Assemble the Coupe Caporal
Scoop the lemon sorbet into serving glasses. Drizzle with pine liqueur over the sorbet. Melt the dark chocolate in a microwave or double boiler, then drizzle it on top of the sorbet and liqueur. Serve immediately.