Traditionally, sorbet is served during the meal to refresh the mouth between one course and another.<\/p>\n\n\n\n
However, this doesn’t happen at the bar: there is no time and customers probably choose a single dish.
The sorbet can therefore be offered as a dessert after lunch or as a refreshing snack.<\/p>\n\n\n\n
To refresh yourself at mid-morning or in the afternoon, or as an aperitif, the lemon cut must certainly be recovered from tradition.
2 tablespoons or 2 scoops of lemon sorbet (depending on consistency) \u201ccut\u201d with a splash of seltzer.
If you don’t have soda water, you can use lemonade or tonic.
A couple of lemon slices as decoration and the recipe is ready!
It can be served in the \u201cCortina\u201d glass with the straw, or in the \u201cTosca\u201d glass with the spoon.<\/p>\n\n\n\n
If the heat makes the traditional aperitif a little “tiring” you can easily suggest sorbet: lemon, mandarin or apple are perfect to accompany your appetizers.
You can also propose the more intriguing alcoholic version with a little vodka or prosecco.<\/p>\n","protected":false},"excerpt":{"rendered":"
How do I serve sorbet? Traditionally, sorbet is served during the meal to refresh the mouth between one course and another. However, this doesn’t happen at the bar: there is no time and customers probably choose a single dish.The sorbet can therefore be offered as a dessert after lunch or as a refreshing snack. Do you remember the […]<\/p>\n","protected":false},"author":1,"featured_media":1510,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"_joinchat":[],"footnotes":""},"categories":[1],"tags":[],"class_list":["post-2221","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-non-categorizzato"],"acf":[],"yoast_head":"\n