Categories
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Lemon Sorbet |
Tips: Sorbets are especially delicious durning
the summer months, as they are
refreshing and tangy without being too
sweet. Lemon sorbet is great for
cleansing the palate, and makes the
ideal desert after a spicy main meal. It
is also extremely cheap and reasonably
easy to make.
Try to buy unwaxed lemons for recipes
such as this one where the lemon rind
is used. The wax coating can adversely
affect the flavour of the rind.
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Yield:6
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INGREDIENTS: |
| 4 |
lemons, well scrubbed |
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| 1 |
egg white |
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| 1 cup |
caster (superfine) sugar, plus extra for coating rind to decorate |
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DIRECTIONS:
- Put the sugar in a pan and pour in 1 1/4 cups water. Bring to the boil, stirring occasionally until the sugar has just dissolved.
- Using a swivel vegetable peeler, pare the rind thinly from two of the lemons and put in a pan. Simmer for 2 minutes, then take the pan off the heat. Leave to cool, then chill.
- Squeeze the juice from all the lemons and add it to the syrup. Strain the syrup into a shallow freezer-proof container, reserving the rind. Freeze for 4 hours, until it is mushy.
- Process the sorbet in a food processor until it is smooth. Lightly whisk the egg white with a fork until it is just frothy. Replace the sorbet in the container, beat in the egg white and return to the freezer for 4 hours, or until it is firm.
- Cut the reserved lemon rind into fine shreds and cook in boiling water for 5 minutes. Drain, then place on a plate and sprinkle with sugar. Scoop the sorbet into bowls or glasses and decorate with the sugared lemon rind.
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