Sicilian lemon sorbet, without an ice cream maker, the old recipe passed down to me by my grandmother who owned a gelateria in Messina.

With pasteurized egg whites.
Fresh and refreshing, ideal for summer and beyond, it’s great to serve at the end of a meal, especially if it’s fish-based.
Easy to prepare without an ice cream maker.
Delightful and sure to impress your guests and diners. A little effort from you and it’s done. Traditional and Thermomix recipe.
You will also find sweetener measurements to make this specialty diet-friendly.

Thought for you:

Cost: Very affordable
Rest time: 3 Hours
Preparation time: 15 Minutes
Portions: 4
Cooking methods: Boiling
Cuisine: Regional Italian
Seasonality: All seasons

156.39 Kcal

calories per serving

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Energy 156.39 (Kcal)
Carbohydrates 40.25 (g) of which sugars 40.25 (g)
Proteins 1.31 (g)
Fat 0.00 (g) of which saturated 0.00 (g)of which unsaturated 0.00 (g)
Fibers 0.10 (g)
Sodium 24.36 (mg)

Indicative values for a portion of 175 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

Let’s do the shopping

1 1/4 cups water
3/4 cups sugar (Or 1/4 cup stevia or 1 cup erythritol)
2/3 cups lemon juice
1 lemon (grated zest.)
1 egg white

Sicilian Lemon Sorbet Recipe

Tools

Citrus Juicer
Pot
Sieve
Freezer
Whisk
Bowl

Preparation of Sicilian Lemon Sorbet

traditional recipe

The first thing to do is squeeze the lemon juice and filter it with a sieve.
Add the grated lemon zest to the filtered juice.
PASTEURIZE THE EGG WHITES.
Pour the sugar and 3 1/2 tbsps of water into a small pot.
Put on the stove and bring to a boil over low heat, stirring with the whisk so that the sugar is well dissolved. Turn off the heat and…
Whip the egg whites to stiff peaks.
Now that the egg whites are whipped, slowly add the sugar syrup while mixing with the whisk.
Once you’ve added all of it, increase the whisk speed and continue beating for at least 5 minutes.
At this point, add the lemon juice and the rest of the water to the pasteurized egg whites and mix well.
Place the container or tray in the freezer for 2-3 hours, stirring the sorbet with a spoon every hour.
Once the desired consistency is reached, remove from the freezer and serve.
Here is your Sicilian Lemon Sorbet.
Put the water in the ice tray and place it in the freezer at least 6 or 7 hours before
Place the lemon peel in the Thermomix bowl along with the sugar. Blend for one minute at speed 10. Gather with the spatula.
Add the egg white, 3 1/2 tbsps of water, and the sugar to the bowl, insert the butterfly and whip at speed 2 for 3 minutes at 122°F
After the time has passed, continue for another 4 minutes at 176°F speed 4
With the butterfly inserted, pour in the lemon juice and continue to whip at speed 4 for about 4 minutes
Now remove the butterfly, add the ice cubes to the bowl and blend for 2 minutes at speed 9.
Gather with the spatula and serve
With the help of our friend Thermomix, we prepared the Sicilian lemon sorbet