Lemon Sorbet
Lemon sorbet is a recipe with fresh ingredients from the South Fruit category. Try this and other recipes from Spoonsparrow!
Ingredients
- 225 g sugar
- 3 grated zest of an untreated lemon (juice and zest)
- 1 Egg white
- 4 medium lemons (or oranges)
- zest of lemon
- zest of lemon
Instructions
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1.
Boil the sugar with 600 ml water, stirring until dissolved, then stir in the lemon zest and simmer for about 10 minutes. Remove from heat and let the syrup cool.
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2.
Stir in the lemon juice, pour everything into a shallow metal bowl and place it in the freezer for about 2 hours to partially freeze. Whip the egg white until stiff. Add the half-frozen mixture to a mixing bowl with the beaten whites and mix well. Return to the freezer for 1 hour.
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3.
Cut off a lid from each whole lemon or orange and carefully lift out the fruit flesh with a sharp spoon. Fill the almost frozen sorbet into the citrus fruits, place them in the freezer and freeze for another about 2 hours.
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4.
Serve garnished with orange and lemon zest.
