Lemon Sorbet

This weekend we made another batch of limoncello and that meant we had 10 lemons without peel that needed to be used quickly. Lemon sorbet was the obvious thing to do with these lemons.


Makes: 12-14 scoops

Requires: An ice-cream machine.

Ingredients:

• juice of 1 orange
• 250ml lemon juice
• 1/2 - 1 egg white
• 300 ml water
• 300 grams sugar

Method:

1. Put water and sugar and pan.
2. Let boil for 1 minute, sugar should be melted by then.
3. Cool down and place in a refrigerator for a couple of hours or overnight.
4. Add the lemon and orange juice to the sugar syrup.
5. Whip the egg white and mix into the sugar lemony mixture
6. Add the liquid to your ice-cream machine and follow instructions on the machine.
7. Store the sorbet in the freezer for at least a couple of hours so that you can make better scoops.