*ari*/sig tangy lemon sorbet in frozen lemon shells, – a delicious recipe with water, lemon juice, lemon, frozen lemons. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Put the sugar and water in a saucepan and bring to boil,stirring to dissolve the sugar.Simmer for a minute then add the lemon juice and zest.
2
Set aside to cooll and infuse,then churn in an icecream maker according to manufacturers instruction.
3
Alternatively you can use the still-freeze method-pour into a freezer proof container,cover and freeze for 4-6hours ,beating with an electric whisk every 2 hours to break up ice crystals;return to the freezee until ready to serve.
4
To make the frozen lemons slice off the tops,keeping the tops and scoop out the flesh.
5
Freeze the lemons for at least one hour, then fill with the frozen sorbet, replace the top,wrap in cling film and return to freezer until ready to serve .
6
you could do the same with oranges
571
kcal
Calories
155
g
Carbs
3
g
Protein
CarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 5 ingredients. The key ingredients include: 500 grams castor sugar, 700 ml water, 300 ml lemon juice (about 8-10 lemons), 1 large lemon, grated zest of, and more.
Yes, *ari*/sig tangy lemon sorbet in frozen lemon shells, falls under the Baking & Desserts category and is a great choice for this type of meal.
Keep frozen in an airtight container for up to 1–2 months. Let it soften for a few minutes before serving.
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