Saturday 9 March 2013

Lemon Sorbet Recipe

This recipe is for the classic lemon sorbet. Essentially a lemon juice and sugar syrup lightened with an egg white that's frozen before serving.

Variants of this are made throughout Europe, most notably in France and Italy. This can be served as a dessert in its own right, or can be served as  'palate cleanser' between the courses of a formal meal.

However you use it, and despite its apparent simplicity, this is a truly delicious dessert.

Lemon Sorbet

Serves: 4
Lemon sorbet served topped with lemon zest


4 lemons, well scrubbed
1 egg white
200g (1 cup) caster sugar


Place the sugar in a pan and pour over 300ml (1 1/4 cups) water. Bring the mixture to a boil, stirring occasionally until the sugar has just dissolved.

Using a potato peeler thinly pare the zest from two of the lemons. Place these in the pan with the syrup. Reduce to a simmer and cook for 2 minutes then take the pan off the heat. Set aside to cool completely then chill in the refrigerator.

Squeeze the juice from all the lemons and stir into the syrup. Strain the syrup into a shallow freezer-proof container (reserve the zest). Place in your freezer and freeze for about 4 hours or until mushy.

Turn the sorbet into a food processor and process until smooth. Lightly beat the egg white in a bowl with a fork until frothy. Turn the sorbet back into the container then beat in the egg white. Return to the freezer for a further 4 hours and freeze until firm.

Shred the reserved lemon zest, place in a pan of boiling water and cook for 5 minutes. Drain then sit on a plate and sprinkle with sugar.

To serve, scoop the sorbet into glasses and decorate with the sugared lemon zest.

For more classic sorbets, please visit the Celtnet Ice Cream and Sorbet Recipes page.

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