Lemon Sorbet

 

A delicious and refreshing lemon sorbet recipe !

4 servings :

[themify_icon icon=”fa-circle” icon_color=”#ff70cf”] Wash and dry the lemon skins.

[themify_icon icon=”fa-circle” icon_color=”#ff70cf”] Cut off the top of the lemon to create a cap (only 4 lemons). Cut a thin slice from the bottom to make them sit straight. Set aside.

[themify_icon icon=”fa-circle” icon_color=”#ff70cf”] Carefully hollow out each lemon (only 4 lemons). Remove the flesh and juice with a teaspoon.

[themify_icon icon=”fa-circle” icon_color=”#ff70cf”] Put the hollowed lemons with their cap into the freezer.

[themify_icon icon=”fa-circle” icon_color=”#ff70cf”] Pass the removed pulp through a fine-mesh sieve.

[themify_icon icon=”fa-circle” icon_color=”#ff70cf”] In a saucepan, boil water combine with sugar and lemon zest (use the remain lemon) for 2 minutes. Let cool until cold.

[themify_icon icon=”fa-circle” icon_color=”#ff70cf”] Add the strained lemon juice.

[themify_icon icon=”fa-circle” icon_color=”#ff70cf”] Put the mixture into the freezer until nearly firm.

[themify_icon icon=”fa-circle” icon_color=”#ff70cf”] Whisk egg whites until semi-firm. Add it to the mixture.

[themify_icon icon=”fa-circle” icon_color=”#ff70cf”] Fill the hollowed lemon with the sorbet and top them with the remaining “cap”.

[themify_icon icon=”fa-circle” icon_color=”#ff70cf”] Place the dessert in the freezer for at least 2 hours.

 

 

Enjoy !

Celine Lunakim

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