Sour Lemon Sorbet

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READY IN: 20mins
YIELD: 1 quart
UNITS: US

INGREDIENTS

Nutrition
  • 1 34
    cups superfine sugar (whirl granulated sugar in a blender or processor to make superfine sugar)
  • 1
    cup water
  • 2
    tablespoons water
  • 1 13
    cups fresh lemon juice, strained
  • 1 13
    cups non carbonated mineral water
  • 1
    egg white
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DIRECTIONS

  • Cook sugar and water in heavy medium saucepan over low heat until sugar dissolves completely, swirling pan occasionally.
  • Increase heat and bring to boil.
  • Cool completely; chill until cold.
  • Blend lemon juice and mineral water into syrup.
  • Transfer mixture to ice cream maker and process according to manufacturer's instructions just until mixture starts to freeze and thicken.
  • Transfer 3 tablespoons to small bowl.
  • Add egg whites and whisk until thick and foamy, about 2 minutes.
  • Return mixture to ice cream maker and continue processing to desired consistency.
  • Turn into a bowl and freeze 3 hours.
  • Serve in chilled glasses.
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