Lemon sorbet with crunchy hazelnut cream

⏱ Preparation time: 10 minutes | ⏱ Freezing time: 4 hours |👥 Servings: 2-3 people

A refreshing dessert with a different twist. The tanginess of lemon sorbet contrasts perfectly with the creaminess and crunch of hazelnut cream, creating a surprising and well-balanced combination. Ideal for finishing a meal with a light, original touch.

Ingredients:

• 3 lemons (juice and zest)
• 200 ml water
• 2–3 tablespoons honey or agave syrup
• 2 tablespoons of crunchy hazelnut cream
• 1 extra drizzle of crunchy hazelnut cream (optional)
• Toppings: chopped hazelnuts. lemon zest

Preparation:

1. Squeeze the lemons and lightly grate the peel of one of them.
2. In a bowl, mix the lemon juice, water, and honey or syrup until well combined.
3. Pour the mixture into a freezer-safe container and freeze for about 4 hours, stirring from time to time with a fork to achieve a sorbet-like texture.
4. Once ready, serve the sorbet in a bowl or glass.
5. Top with the crunchy hazelnut cream and, if desired, finish with chopped hazelnuts and a little lemon zest.