Lemon Sorbet
Lemon sorbet is a recipe with fresh ingredients from the South Fruit category. Try this and other recipes from Spoonsparrow!
Ingredients
- 8 untreated lemons
- 100 g sugar
- 100 ml White wine
- 2 egg whites
- 1 EL lemon balm (chopped)
Instructions
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1.
Wash the untreated lemons with hot water and grate the zest of two lemons. Cut a lid off the remaining lemons, level the bottom to create a flat surface, and carefully hollow them out.
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2.
Squeeze the lemons for juice.
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3.
In a pot, bring sugar, lemon zest, and wine to a boil while stirring; then let it simmer on an off burner for 5 minutes. Cool and strain through a sieve. Whisk the egg whites until half stiff. Add the lemon juice to the wine mixture, stir, fold in the whipped egg whites and lemon balm. Transfer the mixture into a shallow metal bowl and freeze for about 4 hours, stirring occasionally (or finish in an ice cream machine).
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4.
Fill the hollowed lemons with the finished sorbet before serving.
