Ingredients

  • 3 lemons juiced, zested
  • 140 grams sugar, granulated
  • 570 milliliters water
  • ½ egg white

Directions

1. Place the lemon zest, sugar and water in a heavy saucepan. Dissolve the sugar then bring to a boil and boil to short thread stage. Remove from heat and allow to cool completely.
2. When syrup cold, add lemon juice and strain. Freeze 30 minutes, or until beginning to solidify. Whisk the egg white until stiff and fold into the mixture. Return to the freezer until firm.
3. If you have a food processor, allow the lemon syrup to freeze and then mix until soft. Pour in the egg white, through the funnel, Freeze until firm.
4. Sorbets are about one part sugar to two parts liquid (unsweetened). Egg whites are to prevent large crystals and aren't necessary if using an ice cream maker.



Categories
Cream, Ice
Keywords
Ice Cream
MacGourmet downloadLemon Sorbet. To import, drag image to your MacGourmet recipe box.