Lemon Sorbet II RecipeOrigin: Britain Period: Traditional |
Ingredients:
240g caster sugar 
Lemon Sorbet II Preparation:Method:Combine the sugar and water in a pan and allow the sugar to dissolve. Add the pared lemon zest and bring to a gentle boil. Allow to cook for 10 minutes then take off the heat and set aside to cool and infuse. Add the lemon juice then strain the mixture into a plastic freezer-proof box. Stir the mixture every 20 minutes until half frozen turn into a bowl, beat until smooth. Whisk the egg whites until stiff then fold into the lemon juice syrup. Return to the plastic box then place back in the freezer. Continue freezing, stirring every 20 minutes, until the mixture is stiff enough to hold its shape. Form into balls with an ice cream scoop, place in glasses and serve. The extra egg white in this recipe, as compared to the sherbet gives a much finer and less crystalline texture. |
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