Zesty lemon sorbet

Zesty Lemon Sorbet

This Zesty Lemon Sorbet recipe is pretty zingy.  Lemon Sorbet is so classy, it has been around for ever and will stay around for ever I think you will agree.  You can experiment with how lemony you like it.  Have a taste before you start to churn the mixture and remember that once frozen, the sorbet will be less sweet than at room temperature.  Try serving this recipe with a lovely shortbread if you are cooking for a dinner party.  Try this lovely Shortbread recipe from The Telegraph.

Zesty lemon sorbet
Zesty Lemon Sorbet
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This classic zesty lemon sorbet recipe is difficult to beat. Only 3 ingredients needed.
Recipe Notes

 

Taste the mixture before you begin to churn that it is lemony enough for you.  If you need more zing, go for it and add another lemon.  You could also try this recipe with limes instead if you prefer.  The recipe can be made without egg whites but the amount you make will be less of course and the texture slightly different.  Still nice.  Adding the egg whites does mean your sorbet will go further and serve more people.

Nutrition Facts
Zesty Lemon Sorbet
Amount Per Serving (100g)
Calories 259
% Daily Value*
Total Fat 0.03g 0%
Sodium 30mg 1%
Potassium 72mg 2%
Total Carbohydrates 66g 22%
Dietary Fiber 0.2g 1%
Sugars 63g
Protein 2g 4%
Vitamin C 27%
* Percent Daily Values are based on a 2000 calorie diet.
Ingredients
Units:
Servings
People(change to adjust quanities)
Prep Time
5Mins
Churn Time
10Mins
Ingredients
Units:
Servings
People(change to adjust quanities)
Prep Time
5Mins
Churn Time
10Mins
Nutrition Facts
Zesty Lemon Sorbet
Amount Per Serving (100g)
Calories 259
% Daily Value*
Total Fat 0.03g 0%
Sodium 30mg 1%
Potassium 72mg 2%
Total Carbohydrates 66g 22%
Dietary Fiber 0.2g 1%
Sugars 63g
Protein 2g 4%
Vitamin C 27%
* Percent Daily Values are based on a 2000 calorie diet.
Method
  1. Put the sugar, water and zest into a saucepan.
  2. Stir frequently until the sugar is dissolved over a low heat. Then boil for 5 mins until syrupy. Remove from the heat then chill until very cold.
  3. Add the lemon juice and stir well. Pour into your turning ice cream machine and begin to churn.
  4. Whisk your egg whites to firm peaks then add into the sorbet mixture after about 10 minutes. Continue to churn for another 10 minutes.
  5. Transfer to a container and pop into the freezer until you are ready to eat it.
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