Lemon Sorbet

Name: Lemon Sorbet (Sorbet au Citron)
Cuisine: French
Ingredients: 300 g (10½ oz) juicy lemons; 5 large sugar lumps; 100 g (3½ oz) caster or icing sugar; 100 g (3½ oz) caster or icing sugar; 5 tablespoons water. Use a still mineral water to avoid the flavour of chlorine which characterises the water in some places.; 5 tablespoons water. Use a still mineral water to avoid the flavour of chlorine which characterises the water in some places.

Sorbet au Citron

Preparation info

Difficulty
Easy

Appears in

Cuisine of the Sun

By Roger Vergé

Published 1979

About

Ingredients

300 g (10½ oz) juicy lemons
5 large sugar lumps

Europe
France
Dessert
Vegan
Gluten-free

Method

Put 5 tablespoons of water into a bowl.
Wash the lemons carefully and then rub the skins with the lumps of sugar; the sweet-smelling oil in the skin will be absorbed into the sugar lumps. Put them together with the rest of the sugar into the bowl containing the wate