Creamy Lemon Sorbet
Under the scorching sun, nothing is better than enjoying this creamy and very fresh lemon sorbet, to always have ready in the freezer for a light and easy snack or to offer at the end of a meal, on occasions such as parties and holidays, as a delicious digestive (even in winter). Very easy to prepare, without an ice cream maker.
If you’re looking for Summer Recipes, click on my: “Summer Special“.
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- Difficulty: Very Easy
- Cost: Very Cheap
- Rest time: 1 Hour
- Preparation time: 10 Minutes
- Portions: 4 people
- Cooking methods: No Cooking
- Cuisine: Italian
- Seasonality: All Seasons, Summer
- Energy 178.43 (Kcal)
- Carbohydrates 42.14 (g) of which sugars 40.71 (g)
- Proteins 1.24 (g)
- Fat 0.62 (g) of which saturated 0.38 (g)of which unsaturated 0.16 (g)
- Fibers 1.62 (g)
- Sodium 45.01 (mg)
Indicative values for a portion of 80 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for the Creamy Lemon Sorbet
- 1 3/4 cups Water
- 1 1/8 cups Sugar
- 4 Lemons
- 2/3 cup Lemon juice (about 4-5 lemons, preferably organic)
- 1 egg white
- 1 Lemon zest (about 0.35 oz)
- 2/3 oz Limoncello (optional)
- to taste cookies (like cat tongues for garnish, optional)
Tools
- Bowl
- Beater electric, Electrolux, 450 W power
- Juicer electric
- Cups Set of 6 glass cups, multi-use
Preparation of the Creamy Lemon Sorbet
Wash the lemons well, grate the zest of 1 lemon (trying to avoid the white part that makes it bitter) and set it aside. Juice the 4 lemons with a juicer to obtain the juice which should be between 2/3 and 3/4 cup (depends on how “lemony” you want it).
Prepare the lemon syrup: take a saucepan and boil 1 3/4 cups of water, with the grated zest of 1 lemon and 1 1/8 cups of sugar over moderate heat, until the sugar dissolves well. Once the sugar has completely dissolved, turn off the heat and let it cool, then add the lemon juice and the 2/3 oz of limoncello (or if you don’t like it or don’t have it at home, replace the 2/3 oz of limoncello with an equal amount of lemon juice).
Take a small container and beat 1 egg white until stiff peaks form. At this point, gradually add the previously prepared and filtered lemon syrup to the beaten egg white.
Place the sorbet in the freezer and, every 30 minutes stir it with a hand whisk or with an immersion blender, for about 1.5 – 2 hours and anyway, until it reaches the right creaminess.
Don’t worry if you see that the egg white separates from the lemon liquid, it’s normal! It will only need to be stirred with the whisk to achieve the right consistency.
Serve this creamy and very fresh lemon sorbet, accompanied by cat tongues (optional) or you can serve it inside small lemons from which you have previously removed the top and the pulp (from which you will extract the juice).
Notes and Tips
I made the sorbet without an ice cream maker, but obviously, if you have one, it works just as well!
Shopping Tips!!!
I quickly obtained the lemon juice with my Magimix Juice Expert 3, a multifunctional food processor for best enjoying fruit and vegetables, serving as both a juice extractor and an electric citrus juicer and is useful for preparing tomato sauces, jams, or smoothies (even plant-based drinks such as homemade almond and coconut milk). With its different exclusive patented technologies, the juice expert extracts all the benefits of fruit and vegetables cold (extracts up to 96% juice, up to 85% vitamins, and 95% antioxidants). Very easy to clean, either under running water or in the dishwasher.
Discover my review of the Magimix Juice Expert 3 citrus juicer published on Giallozafferano.
To weigh the ingredients, I use this handy digital kitchen scale, with a large removable bowl, tare function, and built-in timer.
I quickly prepared this sorbet with the convenient Electrolux electric beater with 5 speeds and 450 W power.
This set of 6 glass bowls, multi-use is very convenient.
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