When the days get warmer, there’s nothing more refreshing than a good lemon sorbet, and without an ice cream maker, anyone can make it. This is one of those desserts that children love, and for those who have always thought that without an ice cream maker you wouldn’t get the same result… well, it’s not the case, you just need a bit more patience, but the time spent will make you proud. It can be enjoyed between courses or at the end of a meal, or you can add some limoncello liqueur for adults, etc. This is a simple preparation made with lemon juice, sugar, water, and egg white. I used garden lemons, but any lemons you find will do. So, all that’s left is to try and taste it!

Difficulty: Easy
Cost: Very Cheap
Rest time: 5 Hours
Preparation time: 10 Minutes
Portions: 1.5 lbs approximately
Cooking methods: No Cooking
Cuisine: Italian

Ingredients

1 1/4 cups lemon juice
1/4 cup pasteurized egg whites
2 cups sugar
2 1/3 cups water

Tools

Bowl
Electric Whisks

Steps

First, put the egg whites in a container and start whisking;
when they become whiter, add some sugar (50 g is fine) and continue whisking.
The egg whites should be stiff.
In another container, put the water;
the lemon
and the sugar and stir with a whisk until dissolved well.
When the sugar is well dissolved, start adding the egg whites a little at a time while whisking until fully incorporated.
Now transfer the mixture into a baking dish and let it rest in the freezer for 1 hour.
After an hour of rest, stir the sorbet with a whisk or fork to break the ice crystals, repeating every 30 minutes about 6 times. After a total of 4 hours in the freezer, you can enjoy your lemon sorbet.