The lemon sorbet without egg whites is a fresh and thirst-quenching dessert, perfect to enjoy all year round. Like other homemade ice creams – the strawberry sorbet, mango or green apple – lemon sorbet is especially appreciated in summer to refresh yourself at any time of the day, but its recipe is useful in many different occasions during other seasons as well. It is a perfect dessert to serve at the end of a meal, especially after a rich and sumptuous dinner, like the Christmas Eve dinner. Its sweet and slightly tangy taste has the ability to “clean the palate” and aids digestion.
You can prepare lemon sorbet in two ways: with or without egg whites. I prefer the version without egg whites, which is more similar to ice cream, while lemon sorbet with egg whites has a more liquid consistency and is often served to drink with a straw. You can make lemon sorbet without egg whites either using a home ice cream maker or without one. I will show you both methods: the ice cream maker is more practical and quick, but it can also be done by hand without problems, still obtaining a fresh and creamy dessert to keep in the freezer at all times.
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- Difficulty: Easy
- Cost: Very Cheap
- Rest time: 2 Hours
- Preparation time: 30 Minutes
- Portions: 6People
- Cooking methods: No cooking
- Cuisine: Italian
- Seasonality: All seasons
- Energy 164.53 (Kcal)
- Carbohydrates 43.80 (g) of which sugars 43.78 (g)
- Proteins 0.08 (g)
- Fat 0.00 (g) of which saturated 0.00 (g)of which unsaturated 0.00 (g)
- Fibers 0.02 (g)
- Sodium 5.16 (mg)
Indicative values for a portion of 180 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 6 cups of lemon sorbet
- 2 1/2 cups water
- 1 cup lemon juice
- 1 1/4 cups sugar (the quantity can vary to taste)
- 1 lemon zest
Tools
- 1 Saucepan
- 1 Juicer
- 1 citrus zester
- 1 Ice Cream Maker
How to make creamy lemon sorbet without egg whites
To make lemon sorbet, the preliminary operations are the same whether you use an ice cream maker or make it by hand: wash the lemons thoroughly – choose those with edible peel, preferably from Amalfi or Sorrento – and, with a peeler, obtain the zest of one of the lemons, being careful not to touch the white part (1) which would give the sorbet a bitter taste.
Put a saucepan on the heat with the water, lemon zest, and sugar (2). As for the sugar, you can decrease or increase the amount to your liking. Bring to a boil and let it boil for 3-4 minutes (3). Turn off the heat and let it cool completely.
Meanwhile, squeeze the lemon juice (4) until you get 1 cup. The number of lemons needed to get all this juice varies significantly based on the type of lemon used; I needed 8 medium-small ones.
When the water and sugar syrup has cooled, remove the zest (you can save 2 or 3 to decorate the sorbet) and add the lemon juice (5). Let the mixture cool in the refrigerator for at least 2 hours, if you can even longer (for example, you can prepare it the night before). When the mixture is cold, pour it into the ice cream maker (6).
Set a program for about 20 minutes (7) and start it. The lemon sorbet will be ready when it sticks to the paddles (8). The preparation times can vary depending on the type of ice cream maker and also the temperature of the mixture.
To make the lemon sorbet without an ice cream maker, follow the same procedure up to step 5, i.e., preparing the mixture. Pour the mixture into a container that is wide and shallow, preferably stainless steel, and cover it with a sheet of plastic wrap or foil. If the mixture is cold, place it immediately in the freezer; otherwise, let it cool to avoid damaging the freezer.
After half an hour, remove the container from the freezer and stir the mixture thoroughly with a spoon. The lemon sorbet will still be very liquid, but this is normal. Place the container back in the freezer and repeat the stirring process 4-5 more times at half-hour intervals. Gradually, the sorbet will start to freeze, and you will need to break the ice crystals that will form using a spoon or fork. In the end, you should obtain a soft and creamy mixture. The process is similar to that of the melon sorbet; if you want a step-by-step photo guide, you can refer to that recipe.
You can enjoy your lemon sorbet immediately or, if it is too soft, let it rest in the freezer for another hour. Garnish it with the lemon zest used for the syrup or with a few mint leaves.
How to store lemon sorbet
Lemon sorbet can be stored in the freezer for 3-4 weeks. Given the temperature of -0.4°F, it will tend to harden completely. To serve it best, simply leave it at room temperature for 5-10 minutes before enjoying it.
Tips and Variations
Looking for a particular way to serve lemon sorbet? Drown it with a liqueur of your choice, such as limoncello, vodka, or tequila!
For preparation with the ice cream maker, it is essential that the mixture is cold before inserting it into the machine, especially if you are using an ice cream maker with a bowl that needs to be kept in the freezer for 12 hours: if you pour too hot a mixture, it will melt the ice contained in the bowl and the sorbet will never form.
In the preparation of lemon sorbet without an ice cream maker, if by mistake your sorbet should completely freeze during one of the stirring phases, do not worry! Leave it at room temperature for as long as necessary to detach it in block from the container. Then cut it into pieces and blend it in the mixer. Put it back in the container and continue with the stirring operations.
