Rich in vitamins and minerals, lemon is a fruit particularly appreciated during the summer season for its thirst-quenching and refreshing properties. That’s why having a lemon sorbet ready to serve whenever needed — for a light snack or a dessert at the end of a meal — is always a winning strategy.
A great digestive, delicious on the palate, and typically summery, lemon sorbet is a dessert that is always welcome. Not to mention the nutritional properties of this fruit: lemon provides first of all vitamin C, but also important B vitamins (niacin, thiamine, and riboflavin). Among the mineral salts, calcium, potassium, sodium, phosphorus, and iron stand out. Lemon can be served on the table all year round, but in summer it is particularly appreciated for its thirst-quenching and refreshing properties. That’s why there should never be a shortage of a tub of lemon sorbet ready to serve at home.
Lemon Sorbet
Ingredients:
- 6 lemons
- 200 g granulated sugar
- 1 egg white
- Zest of 1 untreated lemon
- 5 dl (500 ml) water
Preparation:
- Start by bringing half a liter of water to a boil with 200 grams of granulated sugar. As soon as all the sugar has dissolved, remove from the heat and add the zest of one untreated lemon to the mixture. Let it cool.
- Squeeze the 6 lemons and add the obtained juice to the syrup. Strain everything and incorporate one egg white beaten with an electric mixer.
- Finally, transfer the mixture into a container (preferably metal) and place it in the freezer. After one hour, blend the lemon sorbet and put it back in the freezer. Your lemon sorbet is ready to be served.
Enjoy your meal!
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