Lemon sorbet is the quintessential summer dessert: fresh, thirst-quenching, and perfect for finishing a meal lightly. It is also great for refreshing the palate between courses, especially after fish dishes. Discover how to make it at home with simple ingredients and without preservatives!
- Difficulty: Easy
- Cost: Very economical
- Rest time: 25 Minutes
- Preparation time: 10 Minutes
- Portions: 4People
- Cooking methods: No cooking
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 6 oz sugar
- 1 cup water
- 1 cup lemon juice
- 1 large egg white (weight of 1 egg)
- 1.7 oz limoncello
Procedure
Whip the egg white with 0.7 oz of sugar (taken from the 6 oz total). You can choose between:
– Raw whipped egg white: quick method, but less stable.
– Italian meringue (safer and more stable):
Heat 0.7 oz of sugar with 0.3 oz of water to 250°F.
Whip the egg whites at minimum speed.
Pour the syrup over the egg whites (avoiding the beaters) and continue to whip until cool.
Squeeze the lemons and strain the juice to get 1 cup of liquid without pulp or seeds.
In a bowl, mix the lemon juice with the water and the remaining sugar.
Carefully add the whipped egg whites and the limoncello.
Don’t worry if you see them separated, in the ice cream maker they will combine
Pour the mixture into the ice cream maker and let it run for about 25 minutes.
If you don’t use an ice cream maker, it will take 2 hours in the freezer, stirring once every 30 minutes.
Once the desired consistency is reached, serve immediately or store in the freezer.
With the squeezed lemons, you can make cups to serve our sorbet; just cut them in half, trim the bottom so they stand upright, and clean out the inside.
Fresh, light, and incredibly creamy, homemade lemon sorbet is a real treat! Try it and share your experience in the comments.
Tips and Variations
No alcohol? You can omit the limoncello or replace it with lemon syrup for a more intense flavor.
No ice cream maker? Pour the mixture into a container and put it in the freezer, stirring every 30 minutes until it reaches the right consistency.
Impressive presentation: Serve the sorbet inside hollowed-out lemons. Just cut them in half, scoop out the pulp, and trim the base to keep them stable.
How to Store Lemon Sorbet
Store the sorbet in an airtight container in the freezer for up to 7 days.
Before serving, let it sit at room temperature for 5-10 minutes to soften.
FAQ – Lemon Sorbet
Can I replace sugar with a sweetener?
Yes, you can use erythritol or stevia, but the texture might be slightly different.
Can the sorbet be made without egg white?
Yes, but the egg white helps make it creamier. If you want to avoid it, you can replace it with a teaspoon of xanthan gum or agar agar.
Is limoncello mandatory?
No, but it helps make the sorbet softer. You can replace it with lemon syrup or simply omit it.
How to prevent the sorbet from becoming too hard in the freezer?
Adding a tablespoon of glucose or honey can help keep it softer.
Can I use other citrus fruits for this recipe?
Sure! You can try orange, grapefruit, or lime for tasty variations.
