Lemon sorbet

    6 hours 25 min

    This lemon sorbet is easy to make with very little manual labour. This recipe leaves you with a delicious snack that is much nicer than any other supermarket bought sorbet.

    Yorkshire, England, UK
    17 people made this

    Serves: 8 

    • 225g (8oz) caster sugar
    • 600ml (1pt) water
    • 4 lemons, juiced and zested
    • 2 egg whites

    Prep:20min  ›  Cook:5min  ›  Extra time:6hr freezing  ›  Ready in:6hr25min 

    1. Dissolve the sugar in the water over a low heat, then bring to the boil and boil for 2 minutes. Remove from the heat, add the lemon zest, cover with a thin cloth then leave to cool and infuse for 30 minutes.
    2. Add the lemon juice to the sugar mixture, then strain into a shallow container. Freeze until slushy, about 2 hours.
    3. Whisk the egg white until it rises up into a fluffy foam, and stir into the sorbet (make sure the sorbet is slushy enough or the egg white will stay on the top; but if it not frozen enough just freeze it for about another 1/2 hour and mix it in). Mix the mixture then place it in a container and freeze for 6 hours minnimum.
    4. When you want to eat your sorbet, place it at room temperature for 10 minutes. There you have it - a delicious sorbet.

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