Lemon 🍋 Sorbet – Sorbetti di Limone

by WorldAccordingtoSamHughes

img_6443I would love an ice cream maker but loathe kitchen worktops cluttered with electrical gadgetry so aside from my trusty Magimix (my mother had one of the first models that cost a then princely sum and lasted over 25 years and aside from replacing the plastic bowl still worked until it was discarded in a move to a new house) and of course my Vitamix ( the worlds most expensive blender that you can read about here) I have no room in my life for anything more (though I am VERY tempted to find out more about the Revolutionary Thermomix!)

So it is with the Magimix that I make my sorbet (the recipe is from their cookbook circa 1981). Sorbet is the perfect pudding for a dinner party especially if , like us, you are a fan of cheese and biscuits… Refreshing, not too filling or sweet … And without sounding too pretentious… ‘a palate cleanser’
So when I made my Limoncello a couple of weeks ago using the zest of the lemons, rather than wasting the rest of the lemons I juiced all six and made a sorbet for over the festive period.

TIP : this will last in the freezer unopened for a month or so but once you have opened and served from the container you should use within a week as ice crystals form. Also homemade sorbets tend to defrost more quickly that shop bought versions.

Recipe

6-8 Lemons juiced (and zest of one lemon)

175g Sugar

300ml Water

2 Egg Whites

Dissolve the sugar in the water, bringing to a steady boil to create a syrup 

Once sugar syrup is ready, leave to cool a little and then add Lemon juice and zest

Stir thoroughly and then pour into a plastic container and freeze. 

TIP : use a large but shallow plastic container to speed up the freezing process

When frozen, remove from freezer – break into pieces and place in Magimix (or other food processor) – whizz to a creamy texture.  In a large mixing bowl whisk the egg whites to stiff peaks and then fold in the lemon mixture, return to a plastic container and freeze until solid.

 

For a Christmassy variation you can make an Orange or Clementine version (it’s an orange version pre-final freeze that’s pictured above)

 

 



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