Lemon Sorbet II is a traditional British recipe for a classic sorbet (frozen, sweetened, fruit juice dessert) made from a mix of sweetened lemon juice and lemon zest that's lightened and smoothed by the addition of egg whites. The full recipe is presented here and I hope you enjoy this classic British version of: Lemon Sorbet II.
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Ingredients:
240g caster sugar
600ml water
thinly-pared zest of 3 lemons
juice of 3 lemons
2 egg whites
Method:
Combine the sugar and water in a pan and allow the sugar to dissolve. Add the pared lemon zest and bring to a gentle boil. Allow to cook for 10 minutes then take off the heat and set aside to cool and infuse.
Add the lemon juice then strain the mixture into a plastic freezer-proof box. Stir the mixture every 20 minutes until half frozen turn into a bowl, beat until smooth. Whisk the egg whites until stiff then fold into the lemon juice syrup. Return to the plastic box then place back in the freezer. Continue freezing, stirring every 20 minutes, until the mixture is stiff enough to hold its shape. Form into balls with an ice cream scoop, place in glasses and serve.
The extra egg white in this recipe, as compared to the sherbet gives a much finer and less crystalline texture.
