Lemon sorbet

Lemon sorbet

By
From
Cantina
Makes
1 litre
Photographer
Chris Middleton

A fresh and zingy sorbet made with lemon juice and infused with zest.

Ingredients

Quantity Ingredient
7 lemons
500ml Sorbet syrup
1 large egg white
pinch sea salt

Method

  1. Wash the lemons and peel off the zest, removing any pith.
  2. Place the zest and sorbet syrup in a medium saucepan and bring to the boil over medium heat. Set aside to cool.
  3. Juice the lemons. Strain.
  4. Add the lemon juice and 150 ml water to the cooled sorbet syrup. Cover and chill overnight.
  5. Strain the syrup and pour into an ice cream machine.
  6. Whisk the egg white and salt together until soft peaks form. Add the egg white mixture to the syrup and churn in the ice cream machine as per the manufacturer’s instructions.
  7. Transfer to an airtight container and freeze for at least 4 hours, or until firm, before use. Store in an airtight container in the freezer for up to 6 months.
Tags:
Latin
Mexican
Mexico
Cantina
Paul Wilson
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