Lemon Sorbet in Lemon
A refreshing lemon sorbet made with fresh ingredients from the South Fruit category. Try this and other recipes from Spoonsparrow!
Ingredients
- 6 untreated lemons
- 80 g sugar
- 80 ml white wine
- 1 Egg white
- lemon balm leaves
Instructions
-
1.
Wash two untreated lemons with hot water and grate their zest. Cut off the tops of the remaining four lemons. Carefully juice all lemons. Hollow out the lemons using a teaspoon to remove the pulp, keeping the tops intact. In a pot, combine sugar, lemon zest, and wine (or water) and bring 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 until half 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 using an ice cream maker.)
-
2.
Fill the frozen sorbet into the hollowed and well-chilled lemons and garnish with lemon balm leaves.
