A deliciously refreshing treat for a hot Summer day.
Lemon Sorbet Ingredients:
- 1 lemon
- 1 cup water
- 1/2 cup caster sugar
- 1 teaspoon liquid glucose
- 1/2 cup lemon juice (approx. 3 lemons)
- 1/2 cup carbonated mineral water
- 1 egg white
To Serve:
ORGRAN Amaretti Biscotti or Classic Choc Biscotti or a delicious waffle cone
Method
Preparation time 15 minutes to make sorbet (plus about 2 hours for mixture to cool and become slushy ice and about 5 minutes to whip sorbet. Sorbet will need to freeze overnight before it is ready to use.) Makes 1 litre (2 pints).
- Cut the peel from the lemon. Finely dice peel. Put the peel, water, sugar and glucose into a medium-sized saucepan. Stir until boiling. Wash down any sugar crystals that form around the edge of the saucepan. Reduce heat and simmer for 5 minutes. Allow to cool.
- Pour lemon syrup into the bowl of an electric food blender. Blend until smooth. If you prefer a very smooth sorbet, strain the peel from the syrup. Leaving the peel in the syrup allows for a more developed flavour.
- Pour lemon juice and carbonated water into lemon peel syrup. Pour into a shallow dish and place into the freezer. Freeze until slushy ice.
- Place egg white into a clean, dry bowl. Beat until egg white is stiff. Remove syrup from freezer. Lightly fold egg white into lemon syrup.
- Pour mixture into an ice-cream container. Allow to set in freezer
Recipe via Orgran visit their website for more tasty treats.