Lemon sorbet

Lemon sorbet

If you would like a typical Sicilian dessert, follow the  Lemon Sorbet’s recipe below.

Serves 4:

  • 500 ml lemon juice
  • 2.5 l water
  • 1 egg white
  • 200 g fine sugar
  • 50 g icing sugar

Boil the water and sugar in a saucepan for several minutes until all the sugar has dissolved. Allow to cool.

Beat the egg white to peaks in a double boiler with the icing sugar.

Combine the lemon juice and sugar syrup, and add the egg, stirring gently.

Freeze for approximately 4 hours, stirring occasionally.

Source: The flavours of Sicily – Sime Book


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