Quick & Easy

Lemon sorbet

Refresh yourself and cleanse your palate with this zesty lemon sorbet.
lemon sorbet



1.Stir the water, peel and sugar in small saucepan over heat, without boiling, until sugar dissolves; bring to a boil. Boil, uncovered, without stirring, 5 minutes or until syrup thickens slightly. Strain into medium heatproof pitcher or measuring cup; cool to room temperature. Stir in juice.
2.Pour sorbet mixture into loaf pan, cover with foil; freeze 3 hours or until almost set.
3.Blend or process mixture with egg white until smooth. Return to pan, cover; freeze 3 hours or overnight.

The sorbet-egg-white mixture can also be frozen in an ice-cream machine; follow the manufacturer’s instructions. You need four lemons for this recipe.


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