Zingy lemon sorbet from Andrew James recipe book – a delicious recipe with egg whites, lemons, sugar, water, lemons. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Thinly par the rind from the lemons & set aside
2
Squeeze the juice from the lemons & set aside
3
Put the water lemon rind & sugar in a pan & heat gently stirring until sugar has dissolved.
4
Increase the heat & boil rapidly for 5+ minutes until syrupy then remove from heat & cool.
5
Add the lemon juice and stir in then strain mixture over a metal sieve discard the sieve with lemon bits in.
6
Lightly beat the egg whites then stir them into the lemon mix
7
Cover the mixture and pop in the fridge to cool for 30 minutes until chilled.
8
Turn machine on making sure paddles are turning then pour in the mixture.
9
When paddles stop moving or machine squeaks the mixture should be ready turn machine off take paddles out & serve or pop in container & freeze.
10
I got 500 grams
11
Enjoy
354
kcal
Calories
8
g
Fat
67
g
Carbs
11
g
Protein
FatCarbsProtein
* 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: 3 egg whites, 3 rind from unwaxed lemons, 225 grams granulated sugar, 425 ml Cold water, and more.
Yes, Zingy lemon sorbet from Andrew James recipe book 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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