Creamy lemon sorbet Bimby recipe: simple and quick to prepare.
There is nothing more refreshing, after a big dinner or lunch, than a homemade lemon sorbet. The version I propose today is super creamy, almost like ice cream.
The secret of its velvety texture is the egg white and the power of the Bimby, which transforms simple ice into a soft cloud in just a few seconds.
This recipe is the ideal solution if you’re looking for a last-minute dessert (just prepare the base the day before) or a refreshing interlude that everyone will enjoy.
Let’s see right away how to prepare the creamy lemon sorbet.
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- Difficulty: Very easy
- Cost: Very inexpensive
- Rest time: 8 Hours
- Preparation time: 10 Minutes
- Portions: 6People
- Cooking methods: Other
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 2 3/4 cups water
- 1 1/4 cups sugar
- 7 oz lemon juice
- 1 egg white
How to prepare the creamy lemon sorbet
Place 1 2/3 cups of water (about 400 ml) and the sugar into the mixing bowl. Run for 5 minutes at 122°F, speed 3. Then add the remaining water (about 1 cup) and the lemon juice. Run for 10 seconds at speed 3.
Add the egg white and run for 20 seconds at speed 4.
Pour the mixture into a shallow, wide container. Let it cool completely and transfer to the freezer for at least 8 hours.
Place the frozen mixture in the mixing bowl in pieces (you can simply cut it with a knife). Run for 20 seconds at speed 9.
Then run for 30 seconds at speed 4, scraping down with a spatula.
Serve immediately.
Storage
The sorbet keeps perfectly in the freezer inside an airtight container for about 1-2 months. Once churned it cannot be refrozen.
FAQ (Questions and Answers)
How can I serve it?
For a gourmet touch, serve your sorbet inside hollowed-out lemons and garnish with a sprig of fresh mint.
