Eggless Lemon Sorbet

Lemon sorbet is a fresh and delicious dessert, ideal for concluding a meal or for a refreshing break. Here I present an eggless version, which is also suitable for those following a vegan diet.

Ingredients

• 500 ml of water
• 250 g of sugar
• 200 ml of fresh lemon juice (about 4-6 lemons, depending on size)
• Grated zest of 2 untreated lemons
• (Optional) a few mint leaves for decoration

Preparation

1. In a small pot, bring water to a boil with sugar to prepare a simple syrup. Stir until the sugar is completely dissolved, then let it cool completely.

2. Meanwhile, squeeze the lemon juice and finely grate the zest, making sure not to include the white part of the lemons, which is bitter.

3. Combine the lemon juice and zest with the cooled syrup. Mix well.

4. Strain the mixture through a fine mesh sieve to remove the zest and any lemon seeds.

5. Pour the mixture into an ice cream maker and follow the manufacturer’s instructions to churn the sorbet. If you do not have an ice cream maker, pour the mixture into a container suitable for the freezer and place it in the freezer. Stir it every 30 minutes with a fork to break up the ice crystals that form, until it reaches the desired consistency (this process may take about 2-3 hours).

6. Once ready, serve the lemon sorbet in small bowls. You can decorate with mint leaves if you wish.

Lemon sorbet is a simple yet very sophisticated dish that wins everyone over with its freshness and intensely citrus flavor. In Italy, sorbet is often served between courses as an “intermezzo” to cleanse the palate. Enjoy your meal!