Total Time
Prep 0 mins
Cook 0 mins

Ingredients Nutrition

Directions

  1. Place the lemon rind in a large saucepan with the sugar and water.
  2. Dissolve the sugar slowly, then bring to the boil and boil for 10 minutes.
  3. Remove the saucepan from the heat and allow the syrup to cool completely.
  4. Add the strained lemon juice, mix and pour into a suitable container.
  5. Cover and place in the freezer until the mixture is thick and slushy.
  6. Beat the egg white until stiff and fold into the mixture. Return the mixture to the freezer and freeze until stiff.
  7. Remove the sorbet from the freezer 10 minutes before serving.

Reviews

(3)
Most Helpful

I found this quite nice, although not as sweet as sorbet should be (in my opinion). Sorbet should be very tangy (and this was excellent), but still leave a sweet after taste. This is by no means a criticism as sweetness/bitterness is purely a personal taste. Overall, this sorbet is probably the nicest I've ever had. It beats commercial sorbet hands down. I didn't use the rinds at all as I don't like the flavour, so I used an extra lemon instead, squeezed into the boiling sugar solution. I'd seen this done in other recipes. Thanks for posting this!

Stew-It March 05, 2008

I liked it, I had a moment of confusion as to when the egg white was suppose to go in but other wise it was a good recipe

Cassandra5686 October 18, 2006

So good, refreshing, sweet and tangy. In a word, perfect! And so easy, light and cheap, too. A definite keeper!

rosslare October 24, 2005

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