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.
