Fresh Lemon Sorbet is really easy to make and is thirst quenching and delicious on a hot summer’s day! This is also a great way to use up lemons if you have a lemon tree at home – freeze the sorbet so you can enjoy it all year round.
Method
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Wash the whole lemons well and then peel. Place the peel in a saucepan with the 250ml of water and caster sugar. Heat gently and stir until the sugar is dissolved. Increase the heat to a simmer and leave to cook for 10 minutes, and then cool.
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Remove the flesh from the lemons making sure you remove any seeds and as much pith as possible. Puree the lemon flesh in a food processor until smooth and add to the cooled syrup mix. Place in the freezer until half frozen.
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Beat the egg white until stiff. Remove the lemon mixture from the freezer beat with electric beaters for 2 minutes. Fold in the egg white and freeze covered in plastic wrap.
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Serve in hollowed out lemons for something a bit different!
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Enjoy!
Recipe Hints and Tips:
- For Orange Sorbet, just substitute oranges for lemons.
