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Lemon Sorbet

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Lemon Sorbet

The perfect lemon sorbet recipe with a picture and simple step-by-step instructions.

  • 120 g Freshly squeezed lemon juice
  • 200 g Sugar
  • 250 g Water
  • 1 piece Protein
  • 250 g Prosecco sparkling wine
  • 0,5 Handful Lemon balm fresh
  1. Dissolve the sugar in the water, then chill. Whisk lemon balm and egg white with the magic wand (the leaves should be very small, egg white is beaten lightly). As soon as the sugar water has cooled down, add lemon juice, prosecco and egg white. If you have an ice cream machine, just fill it in and cool for about 30 – 40 minutes. Freeze if you don’t have a machine. Put out about 5 minutes before serving.
Dinner
European
lemon sorbet

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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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