Simple Lemon Sorbet
Emphasis on the simple. Try to buy unwaxed lemons to avoid any changes in the flavour of the rind or else scrub the lemons. A recipe I tried from from a book for the first time. I plan to make it again after a bit more information on the science behind the dessert.
Simple Lemon Sorbet
Emphasis on the simple. Try to buy unwaxed lemons to avoid any changes in the flavour of the rind or else scrub the lemons. A recipe I tried from from a book for the first time. I plan to make it again after a bit more information on the science behind the dessert.
Cooking Instructions
- 1
Put the sugar in a pan and pour in 300 ml cups water. Bring to the boil, stirring occasionally until the sugar has just dissolved.
- 2
Using a vegetable peeler (I did not have it so I used a fine grater), pare the rind thinly from two of the lemons and put in a pan. Simmer for 2 minutes, then take the pan of the heat. Leave to cool then chill.
- 3
Squeeze all the juice from the four lemons and add it to the syrup. Strain the syrup into a shallow freezerproof container, reserving the rind. Freeze for 4 hours, until it is mushy.
- 4
Process the sorbet in a food processor until it is smooth. Lightly whisk the egg white with a fork until it is just frosty (used an electric mixer). Replace the sorbet in the container, beat in the egg white and return to the freezer for 4 hours, or until it is firm.
- 5
Cut the reserved lemon rind into fine shreds and cook in boiling water for 5 minutes. Drain, then place on a plate and sprinkle with sugar. Scoop the sorbet into bowls or glasses and decorate with the sugared lemon rind.
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