Lemon sorbet recipe

CLICK TO RATE
(63 ratings)

A low-fat treat that's simple to make and won't ruin your waistline - who doesn't love lemon sorbet?

(Image credit: TI Media Limited)
  • Low-fat
  • healthy
Serves4–6
SkillMedium
Total Time4 hours (May need an extra hour to freeze)
Cost RangeCheap
Nutrition Per PortionRDA
Calories81 Kcal4%

A low-fat treat that's simple to make and won't ruin your waistline - who doesn't love lemon sorbet?

Ingredients

  • 120g (4oz) caster sugar
  •  Zest of 1 lemon
  •  Juice of 5 lemons
  • 1 medium egg white

WEIGHT CONVERTER

grams
to
cups

Method

  1. Make a syrup with the sugar, 300ml (½pt) water and lemon zest, then cookover a medium heat. Stir until the sugar has fully dissolved. Set asideto cool.
  2. Squeeze and sieve the lemons, then pour the juice into the cooledsyrup.
  3. Stir well, then taste to test that the mixture has enough lemon, asthe juice produced by lemons vary, and you might possibly need onemore.
  4. Pour the mixture into a container and transfer it to the freezer.
  5. Every hour or so, beat the mixture well to ensure that it doesn’tform large ice crystals.
  6. Quickly return the container to the freezer after each mix. Thisprocedure should be followed over several hours.
  7. When the mixture looks as though it’s beginning to set, whisk the eggwhite until stiff, then carefully fold it into the setting sorbet.Use a cutting motion as you fold it in, rather than whisking, so as notto lose too much air.
  8. Return to the freezer again and leave until the mixture is completelysolid.

Trusted, informative, and empathetic – GoodTo is the ultimate online destination for mums. Established in 2007, our 15-year-strong archive of content includes more than 18,000 articles, 1,500 how-to videos, and 7,000 recipes.