Lemon sorbet, a dessert known throughout the world for its digestive ability, is the perfect summer end to a meal. Fresh, fragrant and with a strong flavor, it is a non-trivial alternative to classic ice cream and overly elaborate desserts. The recipe for lemon sorbet does not involve much preparation when it comes to cooking, so much so that it is easily affordable even for the less experienced.
With a minimum of effort you can get good results, indulging in the pleasure of a refreshing and purely summer dessert. Today we will talk precisely about sorbet, discovering how to make it both with and without an ice cream maker. Remember that in the kitchen there are always small shortcuts, which allow you to make anything in half the time.
Ingredients for the recipe
A few simple ingredients needed for an equally quick and easy recipe. The secret to a perfect lemon sorbet is to choose the best raw material. The scent is a strong indicator of quality, letting you know right away whether the lemon deserves your attention or not. On the Sicilia Agrumi store you will find all the lemon you need, coming from Sicily and from crops that respect the environment and tradition. – 130 ml lemon juice
– 250 ml water
– 170 g sugar
– 30 ml limoncello
– 30 g egg white
How to make sorbet with ice cream maker
To prepare the lemon sorbet you will need to start with the egg whites, which should be whipped with an electric whisk. When you get halfway through the process – the egg whites are half-whipped when a slight foam begins to form on the surface – add about 30 grams of sugar. Then continue working with the electric whisk until the egg whites are completely whipped.
You will get a white, frothy mixture, which should be set aside while you deal with the lemon juice.
In a bowl, squeeze the lemons and make about 130 ml of juice from them, passing it through a strainer to avoid residual pulp or seeds.
Add the remaining sugar to the juice and mix with the help of a hand whisk. Pour in the water as well and continue to slowly mix all the ingredients together. At this point, you can add the previously beaten egg whites, mixing carefully to avoid disassembling them.
If you like the flavor, you can also pour a few drops of limoncello, so as to give the sorbet an even more intense flavor. Pour the mixture into the ice cream maker and follow the directions for the sorbet – find everything in the instruction booklet.
Operate and wait for the program to complete itself. It should take about 40 minutes, after which your lemon sorbet will be ready to serve.
Variant without the ice cream maker
In the version without the ice cream maker, all you will need to do is store the final mixture in the freezer. Every half hour or so, take out the container and stir to prevent ice clusters from forming. Continue this for about four to six hours, until the consistency of the sorbet seems just right and not too runny. The advice is to make the sorbet in the morning and then let it chill until the end of lunch. Take it out of the freezer only a few minutes before serving so that it does not melt too much and does not stay firm enough. You can accompany it with a few mint leaves, which will serve to add a special scent to the sorbet and surprise the palate of your guests.
This recipe allows you to make a refreshing and delicate lemon sorbet that is not in danger of becoming too sour and closes any meal perfectly.
