🍋 Lemon sorbet

6 servings · prep 15 min · cook 5 min

Ingredients

• 250 ml lemon juice (about 6 lemons)
• Zest of 2 lemons
• 180 g sugar
• 500 ml water
• 1 egg white (optional, for texture)

Method

1. Heat the water and sugar until fully dissolved, then cool: that is the syrup.
2. Add the lemon juice and zest to the cold syrup.
3. If you have an ice cream maker, churn for 25 min.
4. Otherwise pour into a tub in the freezer and scrape with a fork every 30 min, four or five times: that is what breaks the crystals.
5. For a smoother sorbet, fold in the whisked egg white halfway through.
6. Take it out 5 min before serving.

Adapted from Desserts légers

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