Lemon Sorbet

Lemon sorbet is a fresh and thirst-quenching preparation, perfect as a dessert or as an interlude between courses. Here is the recipe:

Ingredients

• 200 ml of water
• 150 g of sugar
• 200 ml of fresh lemon juice (about 4-5 lemons, depending on the size)
• The grated zest of 2 lemons (make sure to use untreated lemons)
• 1 egg white (optional, makes the sorbet frothier)

Preparation

1. In a saucepan, mix the water and sugar. Bring to a boil and then boil for a few minutes until the sugar has completely dissolved. This process creates a syrup.
2. Allow the syrup to cool completely.
3. Meanwhile, wash the lemons well, grate the zest and squeeze the juice.
4. Combine the lemon juice and zest with the cooled syrup and mix well.
5. If you decide to use the egg white, beat it until stiff and fold it gently into the mixture to make it frothier. This step is optional but gives the sorbet a unique texture.
6. Pour the mixture into an ice cream maker and follow the instructions of your machine to churn it. If you do not have an ice cream maker, you can pour the mixture into a container and place it in the freezer. Stir the sorbet every 30 minutes for the first 2-3 hours to prevent ice crystals from forming and to incorporate air.
7. Once the sorbet has reached the desired consistency, it is ready to be served.

Did you know?

Lemon sorbet, according to tradition, was born in Sicily, where the lemons are particularly juicy and aromatic. It’s a dessert that is especially appreciated on warm summer days thanks to its ability to refresh and cleanse the palate. Moreover, it was used already in Roman times as a refreshment; the rich Roman patricians had slaves who brought snow from Vesuvius to the capital to prepare this delight.