Lemon Sorbet

Preparation info

  • Serves


    • Difficulty


Appears in

The Times Calendar Cookbook

By Katie Stewart

Published 1977

  • About

Snowy white and fresh to taste, a lemon sorbet should be made several days before serving so that the mixture has a chance to become quite firm. For a dinner party treat, pour a measure of Cointreau over each portion of sorbet when serving.


  • a scant litre/1 ½ pints water
  • 350 g/12 oz castor sugar
  • rind and juice of 4 large lemons
  • 2 egg whites


Measure the water and sugar into a saucepan. Stir over low heat until the sugar has dissolved. Add the finely pared lemon rind – use a vegetable parer and pare off only the fine outer yellow zest. Bring to the boil and cook rapidly for about 5 minutes. Draw off the heat and allow to cool.

Add the lemon juice and strain the mixture into a basin. Add the unbeaten egg whites and whisk with a fork to break them up. Pour into a plastic freezer container and freeze until the mixture is mushy – about 2 hours.

Spoon the partially frozen mixture into a chilled bowl and whisk until smooth and white. The whiteness comes from the air whisked into the mixture. Spoon the mixture back into the container, cover and refreeze.