Lemon Sorbet

Lemon sorbet is a very refreshing dessert that we enjoy during the hot summer months.

Details

  • Preparation Time: 300 minutes
  • Cooking Time: 5 minutes
  • Difficulty: 2
  • Spiciness: 0
  • Number of Servings: 6

Ingredients

  • 250 g Sugar, white

  • 600 ml Water

  • 6 pieces Lemon, fresh, without shell

  • 1 spoon Lemon zest, fresh

  • 2 piece Egg, egg white, fresh

Steps

  1. Wash the lemons, dry them, and grate the zest of one lemon. Cut the lemons in half and juice them. Pour sugar and water into a saucepan. Heat the mixture slowly over low heat until the sugar is completely dissolved. Then bring the mixture to a boil and let it boil for two minutes. Remove the saucepan from the heat, add the lemon zest, and let the syrup cool.

  2. Mix the lemon juice into the cooled syrup. Pour the lemon syrup into a freezer-safe container and place it in the freezer for two hours. Then transfer the frozen mixture to a larger bowl and whisk it to break up the larger ice crystals.

  3. Beat the egg whites into stiff peaks and gently fold them into the lemon ice. Pour the mixture back into the freezer-safe container and return it to the freezer to allow the sorbet to fully set.

  4. Half an hour before serving, place the container in the refrigerator. Scoop the sorbet into balls and serve in glasses or bowls.

Nutrition Information (Per 100g)

  • Calories: 190.06 kcal
  • Fat: 0 g
    • Saturated Fat: 0 g
  • Carbohydrates: 49.32 g
    • Sugars: 45.54 g
  • Protein: 0.54 g
  • Fiber: 1.08 g

Advice

The sorbet can be prepared many days in advance and stored in the freezer. 30 minutes before serving, place it in the refrigerator to soften slightly. It is best to use organic lemons, whose peel is not treated with pesticides. If organic lemons are not available, immerse the lemon in boiling water for a few minutes and wipe it well to remove the wax, which contains toxins.