Lemon sorbet
Lemon sorbet is a refreshing dessert featuring a tangy lemon flavor and a smooth, airy texture. This simple recipe combines lemon juice, zest, and whipped egg whites for a light treat perfect for warm days.
Cook time 15 min
Prep time 390 min
Ingredients:
1 cup sugar2 tbsp lemon zest
1 cup lemon juice
2 egg whites
Lemon sorbet is a refreshing and zesty dessert that's perfect for a hot summer day. Its tangy flavor and smooth texture provide a delightful contrast to heavier meals. In this recipe, we'll guide you through the process to create a homemade lemon sorbet using simple ingredients like sugar, lemon zest, lemon juice, and egg whites.
Instructions:
- In a medium saucepan, combine the 1 cup of sugar with 1 cup of water.
- Heat the mixture over medium heat, stirring constantly until the sugar has completely dissolved. This should take about 5 minutes.
- Remove the pan from the heat and let the syrup cool to room temperature.
- While the syrup is cooling, zest enough lemons to get 2 tablespoons of lemon zest. Be careful to only scrape off the yellow part of the skin, avoiding the white pith underneath, which is bitter.
- Juice the lemons to get 1 cup of fresh lemon juice. Strain the juice to remove any seeds or pulp for a smooth sorbet.
- In a large bowl, mix together the cooled simple syrup, lemon zest, and lemon juice.
- Cover the bowl with plastic wrap and refrigerate for at least 1 hour, or until the mixture is thoroughly chilled.
- In a clean, dry bowl, beat the 2 egg whites using a hand mixer or a stand mixer until soft peaks form. This will take about 3-4 minutes.
5. Fold Egg Whites into Lemon Mixture:
- Gently fold the whipped egg whites into the chilled lemon mixture. Be careful not to deflate the egg whites too much, as they add a light, airy texture to the sorbet.
- If using an ice cream maker, pour the mixture into the machine and churn according to the manufacturer’s instructions, typically around 20-25 minutes, until it reaches a smooth, gelato-like consistency.
- If you don’t have an ice cream maker, pour the mixture into a shallow, freezer-safe container. Place the container in the freezer and stir every 30 minutes to break up any large ice crystals until the sorbet is fully frozen, which should take about 3-4 hours.
- Once the sorbet has reached the desired consistency, scoop it into bowls or cones and serve immediately. If storing for later, transfer the sorbet to an airtight container and freeze. Allow it to soften for a few minutes at room temperature before serving.
Congratulations! You've successfully made a delicious homemade lemon sorbet. Whether served as a palate cleanser between courses or as a standalone treat, this sorbet is sure to impress your guests with its vibrant flavor and refreshing quality. Enjoy your dessert and savor the cool, tangy taste of lemon sorbet.
Lemon sorbet FAQ:
If using an ice cream maker, lemon sorbet typically takes about 20-25 minutes to churn. Without an ice cream maker, freeze the mixture in a shallow container and stir every 30 minutes; it usually takes about 3-4 hours to fully freeze.
Yes, you can use bottled lemon juice, but fresh lemon juice is recommended for the best flavor. Bottled versions may have preservatives that can affect taste.
The sorbet is ready when it has a smooth, gelato-like consistency. If using the stir method, it should be fully frozen with no large ice crystals remaining after about 3-4 hours.
Store lemon sorbet in an airtight container in the freezer. For best texture, allow it to soften for a few minutes at room temperature before serving.
For egg whites, you can use aquafaba (chickpea liquid) as a substitute. Typically, 3 tablespoons of aquafaba will replace 1 egg white. However, this may result in a different texture.
Tips:
- Use fresh lemons: For the best flavor, use freshly squeezed lemon juice and zest from fresh lemons. Avoid bottled lemon juice as it may contain preservatives that can affect the taste.
- Chill your mixture: Ensure that the lemon mixture is well-chilled before churning. This will help the sorbet freeze faster and achieve a smoother texture.
- Whisk egg whites properly: Whisk the egg whites until they reach soft peaks before folding them into the lemon mixture. This will incorporate air into the mixture, making the sorbet light and fluffy.
- Freeze in batches: If you don't have an ice cream maker, pour the mixture into a shallow dish and freeze it. Every 30 minutes, remove the dish from the freezer and stir the mixture vigorously to break up ice crystals, returning it to the freezer each time until it reaches the desired consistency.
- Storage: Store the sorbet in an airtight container in the freezer to prevent it from absorbing other flavors. Allow the sorbet to sit at room temperature for a few minutes before scooping for easier serving.
Nutrition per serving
4 ServingsCalories 220kcal
Protein 1.94g
Carbohydrates 55g
Fiber 0.15g
Sugar 50g
Fat 0.28g
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