Lemon sorbet is an explosion of citrus flavour; a lemonade stand on a hot summer day, a lemon pie without the crust, a sour-lemon candy dissolving like a snow flake on your tongue, a dessert of ephemeral delight.
It is simple to make. The hardest part of making lemon sorbet is squeezing the lemons.
Lemon Sorbet was our son Callum’s choice for the dessert after his wife Andrea’s birthday picnic. Set your ice cream maker on chill and prepare for a fabulous flavour.
LEMON SHERBET – Sorbet au Citron
For making approximately l quart of sherbet
1 generous cup (1/4 l) lemon juice
1 generous cup (1/4 l) noneffervescent mineral water
Generous 1 1/3 cups (4 dl) cold Sugar Syrup (recipe follows. Make this ahead of time so it cools properly. Store in your fridge it is excellent in summer drinks as well as sorbets.
1 fresh egg white (health problems taken into consideration)
Pour the lemon juice through a sieve directly into the ice cream freezer, add the mineral water and sugar syrup, and begin freezing.
Freezing time is approximately 20 to 40 minutes depending on your machine. About ten minutes before the sherbet has finished freezing (it should just be beginning to catch and thicken), stop the machine and take out 2 tablespoons of the sherbet mixture.
Place this in a bowl with the egg white and whisk vigorously until the mixture becomes thick and foamy, then pour back into the ice cream freezer and finish freezing. The egg white makes the sherbet creamier. (Industrial sherbet almost never contains egg white since sherbets make this way don’t keep as well.)
Pack into a couple of containers and IMMEDIENTLY STORE IN YOUR FREEZER.
You can serve this with almost any fresh fruit. Put a scoop into a glass of orange juice. Or, make up several sherbets (strawberry, raspberry) and serve sundae style. Bon appetit.
This will take your about 5 minutes to make. In a large sauce pan put 4 1/4 (1l) of water and 5 cups (1 kg) granulated sugar. Place over high heat, stirring with a wooden spoon until the sugar has dissolved. Continue heating until the syrup comes to a full boil. Then immediately remove the saucepan from the heat and pour the syrup into a large bowl or the jar in which you wish to store it. Leave it to cool completely before using
Once the syrup has cooled completely, cover the jar in which it is to be stored and place in the fridge. This sugar syrup keeps for months.