Prep 0 mins
Cook 0 mins
- 2 lemons, rind of, finely grated
- 3 lemons, juice of
- 175 g sugar, granulated
- 600 ml water
- 1 egg white
- Place the lemon rind in a large saucepan with the sugar and water.
- Dissolve the sugar slowly, then bring to the boil and boil for 10 minutes.
- Remove the saucepan from the heat and allow the syrup to cool completely.
- Add the strained lemon juice, mix and pour into a suitable container.
- Cover and place in the freezer until the mixture is thick and slushy.
- Beat the egg white until stiff and fold into the mixture. Return the mixture to the freezer and freeze until stiff.
- Remove the sorbet from the freezer 10 minutes before serving.
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!
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
So good, refreshing, sweet and tangy. In a word, perfect! And so easy, light and cheap, too. A definite keeper!