Lemon sorbet recipe

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  • Low-fat
serves: 4 - 6
Skill: medium
Cost: cheap

Nutrition per portion

Calories 81 kCal 4%
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  • A low-fat treat that’s simple to make and won’t ruin your waistline – who doesn’t love lemon sorbet?


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


    • 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.

    • Squeeze and sieve the lemons, then pour the juice into the cooledsyrup.

    • Stir well, then taste to test that the mixture has enough lemon, asthe juice produced by lemons vary, and you might possibly need onemore.

    • Pour the mixture into a container and transfer it to the freezer.

    • Every hour or so, beat the mixture well to ensure that it doesn’tform large ice crystals.

    • Quickly return the container to the freezer after each mix. Thisprocedure should be followed over several hours.

    • 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.

    • Return to the freezer again and leave until the mixture is completelysolid.

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