in Dessert Recipes

Lemon sorbet

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Ingredients for 1 servings:

  • 200 ml lemon juice, freshly squeezed (organic lemons)
  • 150 ml sugar syrup
  • 1 egg white

Instructions

Working time approx. 20 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 20 minutes

Creamy like ice cream, but without fat

Use organic lemons, as we’ll also need some of the zest! Thinly grate a little of the zest. Be careful not to peel off any of the white pith. This is just bitter and has no useful flavor. Squeeze the lemons. Whisk the egg whites until stiff peaks form. Mix the juice with the sugar syrup and egg whites and whisk briefly. Then pour everything into the ice cream maker. Add the lemon zest three-quarters of the way through the freezing time. Not earlier, or the zest won’t be evenly distributed in the sorbet! The sorbet was carefully tailored to my girlfriend’s taste and is therefore quite acidic.

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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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