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Lemon Sorbet
Preparation info
- Serves
6
- Difficulty
Easy
Appears in
Published 1977
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.
Ingredients
Method
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