Lemon Sherbet
4 servings
15 minutes
Lemon sorbet is a refreshing treat with a rich history. This delicate dessert originates from the traditions of Eastern sorbets, where fruit juices and herbal infusions created exquisite delights for the nobility. The modern artisanal version combines the tartness of lemon with the sweetness of sugar, creating a harmonious balance of flavors. Its airy texture is achieved through whipped egg whites, giving the sorbet lightness. Ideal for summer refreshment or as an elegant finish to a meal. Served chilled, sometimes with zest or mint for added aroma. Lemon sorbet is not just a dessert but a refined pleasure that can offer moments of freshness and vitality.
1
Pour 0.5 parts of water into a pot, add sugar and zest. Keep on low heat for 10 minutes. Remove from heat and let cool.
- Water: 550 ml
- Sugar: 190 g
- Lemon zest: 1 piece
2
Add the remaining water and lemon juice to the cooled syrup.
- Water: 550 ml
- Lemon juice: 250 ml
3
Remove the dividers from the ice tray and pour the cooled syrup into it.
4
Cover the container with plastic wrap and place it in the freezer. Wait for the syrup to thicken a bit.
5
Whip the egg white until stiff peaks form.
- Egg white: 1 piece
6
Take the thickened syrup out of the freezer and whip it in a mixer.
7
Add the whipped egg white and beat for 1 minute until the mixture is homogeneous and airy.
- Egg white: 1 piece
8
Cover with film again and place in the freezer until completely frozen.
