Lemon sorbet, the recipe

The lemon sorbet it is a thirst-quenching and digestive dessert much appreciated in summer its preparation does not include particular pastry skills. The only recommendation is to use untreated lemons; for example, you can contact your friend who owns a lemon tree in his garden.

Lemon sorbet, what we need

  • 180 grams of sugar
  • 1/2 liter of water
  • 4 untreated lemons
  • 1 organic egg white

Lemon sorbet, how to prepare

  1. Take a saucepan and pour the water, sugar and peel of a couple of lemons into it, taking care to take only the yellow part: the white part of the lemon has a strongly bitter taste, it could ruin the outcome of our sorbet!
  2. Mix all the ingredients with a spoon and wait for the mixture to boil
  3. Once this is done, remove the saucepan from the heat and let it cool
  4. Take the other two lemons, clean them well and cut them in half
  5. With the help of a brush or a teaspoon, remove all the lemon pulp
  6. Press the previously peeled lemons, the pulp of the other two lemons and add the juice to the mixture, filtering it first with a colander to avoid the seeds and pulp
  7. Whip the egg white until stiff and add it to the mixture
  8. Pour the mixture into the 4 empty lemons, wrap them in aluminum foil and place them in the fridge
  9. Leave to cool in the freezer for at least 2 hours before serving

Lemon sorbet, some recommendations

  • If the egg white does not mix immediately with the mixture, do not worry, it will mix gradually while the sorbet is cold.
  • Remove the sorbet from the freezer 10 minutes before serving it and garnish with a few flakes of lemon peel and a few flakes of almonds.

Video: Homemade Lemon Sorbet Cuisinart Ice Cream Maker (January 2022).