Lemon Sorbet
Zitronensorbet is a recipe with fresh ingredients from the herb category. Try this and other recipes from Spoonsparrow!
Ingredients
- 3 untreated lemons
- 80 g sugar
- 80 ml white wine
- 1 Egg white
- a handful of pineapple sage (with flowers)
Instructions
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1.
Wash the lemons hot and dry them. With a zester, peel thin strips from one lemon. Grate the zest from the other two. Squeeze all lemons.
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2.
In a pot, bring together sugar, lemon zest, and wine to a boil while stirring, then let it simmer for 5 minutes on a turned-off burner. Cool and strain through a sieve. Beat the egg white halfway stiff. Add the lemon juice to the wine mixture and stir; fold in the beaten egg white. Pour the mixture into a shallow metal bowl and freeze for about 4 hours, stirring occasionally. (Alternatively finish in an ice cream maker.)
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3.
Remove the flowers from the pineapple sage and set aside. Wash the leaves, pluck them from the stems, and pat dry.
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4.
Take the sorbet out of the freezer and fill four small glasses about halfway. Top with a few sage leaves and lemon zest strips. Use an ice scoop to form remaining sorbet into balls and place them in the glasses. Garnish with the remaining sage leaves, flowers, and lemon zest.
