Lemon and Pernod Sorbet

Preparation info

  • Difficulty


  • Serves


Appears in

The Great Ice Cream Book

The Great Ice Cream Book

By Jon Croft

Published 1984

  • About

Chef/proprietor Paul Hagger


  • 3 measures Pernod
  • 12 lemons
  • 5 oz. (150 g.) sugar
  • 1 pint (575 ml.) water
  • 12 egg whites


Peel and grate the rind from the lemons. Boil the peel till soft in the water and sugar.

Strain off the peel and set aside.

Juice the lemons and add to the sugar mixture.

Freeze till soft snow consistency. If using deep freeze, give a vigorous stir about 4 times during freezing process.

Beat egg whites till stiff but not grainy and add the Pernod. Mix with the sorbet. Re-freeze and if using deep freeze whisk twice more.

When set but still a little soft, beat the remaining egg whites till stiff and gently fold both together, adding the peel at the same time.

Remove from freezer 10 minutes before serving and decorate with a little of the peel and a little biscuit.