Lemon Sorbet
Lemon sorbet is a recipe featuring fresh ingredients from the South Fruit category. Try this and other recipes from Spoonsparrow!
Ingredients
- 0.5 handful mint
- 6 untreated lemons
- 80 g sugar
- 80 ml white wine
- 1 Egg white
Instructions
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1.
Rinse the mint, shake dry and cut into fine strips. Set aside a few for garnish, finely chop the rest.
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2.
Wash two untreated lemons with hot water and zest some for garnish. Grate the remaining peel. From the other four lemons cut off a slanted lid. Carefully juice all lemons. Hollow out the lemons using the removed lids. Use a teaspoon to scrape out the pulp and squeeze well.
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3.
In a pot, combine sugar, lemon zest, and wine (or water), stir until boiling, then let it simmer for 5 minutes on an turned-off burner. Cool and strain through a sieve.
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4.
Beat the egg white halfway stiff. Add the lemon juice and chopped mint to the wine mixture and whisk; fold in the beaten egg white. Pour the mixture into a shallow metal bowl and freeze for 2–3 hours, stirring occasionally. (Alternatively finish in an ice cream maker.)
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5.
Fill the hollowed lemons with the frozen sorbet, smooth the surface, and refreeze for at least 2 more hours.
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6.
Serve garnished with mint strips and lemon zest.
