Lemon Sorbet

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READY IN: 3hrs 10mins
SERVES: 12
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • In small saucepan, sprinkle gelatin over 1 cup water; let stand 5 minutes to soften gelatin.
  • Add 1/3 cup sugar and 1-1/4 teaspoons Sweet'N Low.
  • Cook over low heat, stirring, until gelatin and sugar dissolve completely.
  • Pour into large bowl; add remaining water and lemon juice.
  • Chill until syrupy, about 2-1/2 hours.
  • Beat egg whites with remaining tablespoon sugar and 1/4 teaspoon Sweet'N Low until stiff but not dry.
  • Fold into syrup mixture with lemon peel.
  • Pour into aluminum loaf pan or rectangular baking pan.
  • Cover with foil and freeze 2 hours or until frozen 1 inch around edges.
  • Spoon into large bowl and beat until smooth.
  • Return to aluminum pan, cover and freeze 3 hours.
  • Transfer to bowl and beat again.
  • Return to pan, cover and freeze until firm, several hours or overnight.
  • To serve, let sorbet stand at room temperature about 15 minutes for easier scooping.
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