The Homemade Lemon Sorbet: fresh, refreshing, and super easy is the perfect summer dessert: fragrant, light, and incredibly refreshing. Excellent as a dessert after a heavy meal, to cleanse the palate, or as a refreshing snack on hotter afternoons.
It is a simple yet elegant dessert that you can serve in flutes with a straw for a refined touch, or in classic bowls with lemon peel and a spoon. It’s also ideal when you have guests and want to offer something fresh, homemade, and natural.
The recipe is really easy: it is prepared with few ingredients and no need for an ice cream maker. You can choose to make it with an electric whisk or with the Thermomix, following a few precise steps. The result is a creamy, genuine, and fragrant sorbet.
If you love lemon desserts like I do, I also recommend my no-bake lemon cheesecake: fresh, light, and irresistible, perfect for summer!
For this recipe, pasteurized egg white is used: if you want to know how to do it safely at home, read my guide on how to pasteurize eggs.
I must confess… my son loves it! Every time I make it, I have to set some aside before it disappears within minutes. And honestly, I can’t blame him: it’s too good to resist!
See you soon, Susy
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- Difficulty: Very Easy
- Cost: Very Cheap
- Rest time: 8 Hours
- Preparation time: 20 Minutes
- Portions: 4
- Cooking methods: Stovetop
- Cuisine: Italian
- Energy 332.14 (Kcal)
- Carbohydrates 87.46 (g) of which sugars 87.46 (g)
- Proteins 1.04 (g)
- Fat 0.00 (g) of which saturated 0.00 (g)of which unsaturated 0.00 (g)
- Fibers 0.00 (g)
- Sodium 23.97 (mg)
Indicative values for a portion of 300 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 Lemon Sorbet
- 2 3/4 cups water
- 1 1/2 cups sugar
- 3/4 cup lemon juice
- 1 1/4 oz egg white (Pasteurized)
You will need
- Citrus Juicer
- Food Processor Thermomix
- Bowl
Making the Lemon Sorbet
1. Juice the lemons to obtain 3/4 cup of juice.
2. Pour 1 3/4 cups of water and the sugar into the bowl. Cook for 5 minutes, at 212°F, speed 3.
3. Add the remaining water and lemon juice. Start for 5 sec. at speed 3.
4. Pour in the pasteurized egg white and mix for 5 sec. at speed 4.
5. Transfer the mixture to a shallow container, cover with plastic wrap, and let cool. Then put in the freezer for 8 hours.
6. Once frozen, cut into pieces, insert into the bowl and blend for 30 sec. at speed 9 + 30 sec. at speed 4 with a spatula.
Your lemon sorbet with Thermomix is ready, creamy, and fragrant!Juice the lemons with a citrus juicer and strain the juice.
In a saucepan, bring the water and sugar to a boil, stirring until the sugar is completely dissolved.
Turn off the heat and let the syrup cool completely.
When the syrup is cold, add the lemon juice and mix well.
In a separate bowl, beat the pasteurized egg white until stiff with an electric whisk.
Combine the lemon syrup with the whipped egg white, pouring it in little by little and gently stirring from bottom to top to avoid deflating the mixture.
Pour everything into a shallow and wide container and put in the freezer.
Every 30 minutes, for about 2 hours, stir with the electric whisk to break the ice crystals and obtain a creamy consistency.
Storage
You can store the lemon sorbet in the freezer for up to 1 month. Take it out a few minutes before serving to achieve the right consistency.
You can store the lemon sorbet in the freezer for up to 1 month. Take it out a few minutes before serving to achieve the right consistency.
Important Notes
The egg white must be pasteurized.
The syrup must be cold before mixing it with the whipped egg white, otherwise it will deflate.
Use untreated and well-ripened lemons.
Don’t skip the stirring every 30 minutes.
Frequently Asked Questions about Lemon Sorbet
Can I use fresh egg white instead of pasteurized?
Better not, especially in summer. I recommend using only pasteurized egg white in cartons for food safety reasons.
Can the sorbet be made without egg white?
Yes! You will get a lemon granita that is lighter and grainier, but less creamy. Perfect for those looking for an egg-free alternative.
