Sorbet with lemon balm

6 servings

180 minutes

Sorbet with lemon balm is a refreshing treat with a subtle citrus aroma and delicate herbal notes. This dessert, inspired by the traditions of Yugoslav cuisine, embodies the harmony of simple yet exquisite ingredients. A light syrup made from water and sugar, infused with the freshness of lemon balm and lemon, creates the perfect base for an airy texture. The addition of whipped egg whites gives the sorbet smoothness, while slow freezing provides a crystalline structure. The flavor is a balance of sweetness and light tartness enveloped in cooling freshness. The sorbet refreshes wonderfully on hot days and can serve as an elegant finish to a meal or a sophisticated complement to fruit desserts.

Energy value per serving

• Calories: 79.1
• Proteins: 2.2g
• Fats: 0g
• Carbohydrates: 17.5g

Ingredients

• Water: 200 ml
• Sugar: 100 g
• Melissa: 2 bunch
• Lemon zest: 1 pc
• Lemon juice: 15 ml
• Egg white: 2 pc

Cooking steps

1. Boil syrup from water and sugar. Let it simmer for a couple of minutes.

   Required ingredients:

   • Water: 200 ml
   • Sugar: 100 g

2. Add lemon balm, the zest of one lemon, and the juice of half a lemon to the syrup. Chill. Strain through a sieve.

   Required ingredients:

   • Melissa: 2 bunchs
   • Lemon zest: 1 piece
   • Lemon juice: 15 ml

3. Whip the egg white into a stiff foam. Add to the chilled syrup.

   Required ingredients:

   • Egg white: 2 pieces

4. Place in the freezer, stir with a fork at least every hour until fully crystallized. Leave to cool overnight.