in Dessert Recipes

Lemon sorbet with aquafaba

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Ingredients for 4 servings:

  • 60 ml chickpea water
  • 2 lemons
  • 150 g sugar
  • 290 ml water
  • ½ tsp baking powder

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 5 minutes; Total time approx. 15 minutes

vegan

Squeeze the lemons and grate the zest from one lemon. Bring the water, sugar, lemon juice, and lemon zest to a boil in a saucepan and simmer for about 5 minutes. Set the liquid aside and let it cool. Once the lemon mixture has cooled, briefly froth the chickpea water with a blender, add the baking powder and 0.5 ml of lemon juice, and beat for 4 minutes until stiff peaks form. If you like, sieve the zest from the lemon-sugar water. Now simply mix the liquid with aquafaba (chickpea water mixture) and freeze the mixture or put it in an ice cream maker. The mixture doesn’t have to be perfectly blended; this will happen later while churning in the ice cream maker or by hand.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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