Lemon Sorbet


  • 8 lemons
  • 2 oranges
  • 8 oz. (240 g.) loaf sugar
  • 2 oz. (60 g.) caster sugar
  • 2 egg whites
  • 1½ pints (9 dl.) water


Boil the loaf sugar and water for 5 minutes, skimming well. Add the finely grated rind of 2 lemons and the orange and lemon juice. Bring just to the boil again and then strain and cool. Put into the freezing compartment till halffrozen, and then beat in the stiffly whisked egg whites and caster sugar and put back into the ice trays till the consistency is as you like it.

For Orange Sorbet use 8 oranges and 2 lemons.