Lemon sorbet is a refreshing and thirst-quenching dessert, ideal to serve after heavy meals or on hot summer days.
It’s lighter than ice cream since it contains neither milk nor cream. This makes it a good option for those seeking a cool but not too calorie-heavy dessert.
Furthermore, it serves as a good digestive since it aids digestion, thanks to the lemon, which is a source of vitamin C, a powerful antioxidant that helps strengthen the immune system. Vitamin C is also beneficial for the skin, promoting collagen production and protecting against free radical damage.
Moreover, it is suitable for those who are lactose intolerant or follow a vegetarian diet.
The contrast of lemon with the flavor of sour cherries makes it particularly pleasant.
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- Difficulty: Very Easy
- Cost: Economical
- Preparation time: 1 Hour
- Portions: 4
- Cooking methods: No Cooking
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients for Preparing Lemon Sorbet
- 1 cup water
- 1/2 cup lemon juice
- 1 oz egg whites
- 1/2 cup sugar
- to taste sour cherry with syrup
Tools
- 2 Bowls
- 1 Mixer
- 1 Ice Cream Maker
- 1 Juicer
- 1 Whisk
- 1 Sieve
- 1 Spatula
Steps for Preparing Lemon Sorbet
For perfect preparation WATCH THE VIDEO RECIPE
Start by juicing the lemons with a juicer and pour it into a bowl, straining it with a sieve along with the water and sugar. Use a hand whisk to mix until the sugar has completely dissolved.
Separate the egg whites from the yolks and pour the egg whites into a bowl.
Then whip the egg whites with the electric whisks until you obtain a frothy mixture.
At this point, gradually add the whipped egg whites to the lemon-sugar-water mixture, gently mixing from top to bottom with a kitchen spatula, ensuring they do not deflate.
Pour everything into the convenient Cecotec Ice Cream Maker and let it run for 60 minutes.
Once the time is up, the lemon sorbet is ready to be served with a few tablespoons of sour cherries with syrup!
Storage and Tips
Fresh lemon juice is essential for an authentic and aromatic flavor. If possible, choose organic lemons to avoid pesticide residues and for better taste.
You can add a tablespoon of limoncello to make it tastier
After making the sorbet, store it in an airtight or well-sealed container, preferably in a shallow container. This allows for even freezing and makes it easier to scoop the sorbet.
The sorbet can be stored in the freezer for up to 2-3 weeks. After this period, it might start to lose its texture, becoming harder and more crystallized. If you notice ice crystals, you can stir it again to make it softer.
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FAQ (Questions and Answers)
Can I make the sorbet without an ice cream maker?
Yes, it is possible to make the sorbet without an ice cream maker. If you don’t have an ice cream machine, you can simply put the mixture in a container and freeze it. Every 30-40 minutes, take it out of the freezer and stir with a fork. Continue doing this until the sorbet is completely frozen, which will take about 4 hours.
