Lemon Sorbet Recipe
Are you looking for a foolproof Lemon Sorbet recipe? I will prepare this Lemon Sorbet as Dessert for a get-together I am soon going to host. Stock up on more and more Fruits as you will want to make this Lemon Sorbet time and again. Trust me and whip this dish now.
Ingredients
3 large lemons, washed
1 cup sugar, firmly packed
2 1/2 cups water
1 egg white
Optional Decoration:
Mint sprigs
Finely grated lemon rind
Directions
1 Set the refrigerator to its coldest setting.
2 Place the lemons on a dinner plate and microwave on full power for 1 minute. (This will improve the juice yield.)
3 Grate the rind from 2 lemons, very finely, avoiding any pith.
4 Squeeze the juice from the fruit and strain into a 2.25 litre/4 pint (10 cup) mixing bowl.
5 Put the sugar and water into a very large bowl (see Note). Stir, then microwave on full power for 4 minutes. Stir once during cooking. Stir again to ensure that sugar has dissolved.
6 Add the grated lemon rind. Cover with plastic wrap and pierce. Microwave on full power until boiling point is reached, about 4 minutes.
7 Stir and return to microwave oven, cook on full power for
8 minutes.
8 Strain the boiled syrup very carefully into the lemon juice.
9 Pour the mixture into ice trays and cool.
10 When cold freeze until mushy. This will take about I hour.
10 Turn into a large cold bowl, and beat until the mixture is almost white.
11 Quickly beat the egg white to soft peak stage. Fold into the sorbet, using a metal spoon.
12 Freeze until firm (3-4 hours).
2 Place the lemons on a dinner plate and microwave on full power for 1 minute. (This will improve the juice yield.)
3 Grate the rind from 2 lemons, very finely, avoiding any pith.
4 Squeeze the juice from the fruit and strain into a 2.25 litre/4 pint (10 cup) mixing bowl.
5 Put the sugar and water into a very large bowl (see Note). Stir, then microwave on full power for 4 minutes. Stir once during cooking. Stir again to ensure that sugar has dissolved.
6 Add the grated lemon rind. Cover with plastic wrap and pierce. Microwave on full power until boiling point is reached, about 4 minutes.
7 Stir and return to microwave oven, cook on full power for
8 minutes.
8 Strain the boiled syrup very carefully into the lemon juice.
9 Pour the mixture into ice trays and cool.
10 When cold freeze until mushy. This will take about I hour.
10 Turn into a large cold bowl, and beat until the mixture is almost white.
11 Quickly beat the egg white to soft peak stage. Fold into the sorbet, using a metal spoon.
12 Freeze until firm (3-4 hours).
