Lemon sorbet
- Total Time
- 40 minutes, plus freeze time
- Rating
- Comments
- Read comments
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Ingredients
- 10lemons
- 3cups cold water
- 1½cups sugar
- 1cup lemon juice
- 1teaspoon grated lemon rind
- 1egg white
- 10sprigs mint
Nutritional analysis per serving (10 servings)
148 calories; 0 grams fat; 0 grams saturated fat; 0 grams trans fat; 0 grams monounsaturated fat; 0 grams polyunsaturated fat; 40 grams carbohydrates; 3 grams dietary fiber; 33 grams sugars; 1 gram protein; 10 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
With a sharp paring knife, cut off the tops of the lemons (about one inch). With a teaspoon, remove the pulp from the lemons, being careful not to damage the shells.
- Step 2
Extract the juice from the lemon pulp by pressing it through a sieve into a bowl. Reserve one cup of the juice.
- Step 3
Put lemon shells including tops on a tray in the freezer.
- Step 4
To make the sorbet, combine water and sugar in a heavy saucepan, and bring mixture to a boil. Boil for three minutes.
- Step 5
Remove saucepan from heat and add lemon juice and lemon rind. Allow to cool.
- Step 6
Put mixture into sorbet machine and freeze according to manufacturer's instructions.
- Step 7
Beat the egg white and fold into the sorbet. Store in freezer.
- Step 8
Just before serving, fill the lemon shells with the sorbet, decorate each with a mint leaf, and replace the tops.
Private Notes
Comments
I know the question is 5 months old but in case someone else was wondering;
Beat egg white in separate bowl. Add to sorbet mixture within a few minutes of turning the machine on. This will incorporate the egg into the mixture before it's frozen.
That recipe probably didn't freeze because it contained too much sugar. *****This recipe is the perfect balance of sweet and tart. I did not add the egg white, and I did not use the ice cream freezer. I poured the mixture into a stainless steel bowl and threw it in the freezer. Every hour, I used a fork to scrape the sides of the bowl toward the center. It turned out nice and icy but not grainy, a nice tart frozen fluff. ***** I will try this with lime next time.
Delicious. I skipped the rigamarole with serving in lemons. Thought this might be too sweet but once the sorbet was set, it was perfectly tart.
I don’t like to use raw egg white so softened one packet of gelatin in some water while the rest of the water went into the syrup, ala Craig Claiborne’s Egyptian style mango sorbet. The result is amazingly light and fluffy and does not freeze into hard ice crystals.
I included the lemon pulp, all of the grated rind from one lemon--way over 1 teaspoon--and a tablespoon of lemoncello because I read once that a little alcohol will keep the sorbet from freezing too hard. I had trouble incorporating the egg white (I used Tony's advice but it wanted to float!). In any case the sorbet is really delicious.
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