Lemon Sorbet
Lemon sorbet is a recipe with fresh ingredients from the South fruit category. Try this and other recipes from Spoonsparrow!
Ingredients
- 2 untreated lemons
- 3 lemons
- 80 g sugar
- 80 ml white wine
- 1 Egg white
- lemon zest
- Lemon balm
- 6 unspritzed organic rose petals
- fresh raspberries (with leaves)
Instructions
-
1.
Wash the untreated lemons with hot water and thinly peel the rind.
-
2.
Bring lemon rind, sugar and wine to a boil in a pot while stirring, then let it simmer for 5 minutes on an off burner. Cool and strain through a sieve.
-
3.
Squeeze all lemons. Beat the egg white until half stiff.
-
4.
Add the lemon juice to the wine mixture and stir; fold in the beaten egg white. Pour the batter into a shallow metal bowl and freeze for about 4 hours, stirring occasionally. (Alternatively finish in an ice cream maker.)
-
5.
For the bowl, pick rose petals from the roses, place them in a small bowl, fill with water, set a smaller bowl in the middle, add more water until desired depth is reached, and refill gaps if necessary. Place in freezer to freeze. When ready, carefully remove the inner bowls from the larger one (careful, may need brief hot‑water dip!).
-
6.
Serve the lemon sorbet in this ice bowl with raspberries immediately.
