LEMON SORBET

Here is another sorbet attempt from me, this time mixing it up with lemon. I think this is my best homemade sorbet to date, although I may have been a little biased to start out with as lemon is my favourite flavour. Despite the freezing time, the cooking process below is very quick and simple. Concerned about making the sorbet a little too lemony, I decreased the amount of lemon juice, however the rest of the recipe is exactly the same as the instructions for the lime sorbet on the blog. Despite the flash flooding and torrendous weather in Brisbane at the moment, it is still very muggy and humid outside and I thought fresh sorbet may brighten up my spirits during this week (and it really and truly did). Coming soon: Raspberry Sorbet! 

INGREDIENTS


•    2 tablespoons finely grated lemon rind 

•    2 1/2 cups water 

•    1 egg white

• 1/2 cup lime juice

•    1 cup caster sugar 

COOKING

1. Combine rind, water and sugar in a medium saucepan on high heat and stir until the sugar dissolves. Bring to the boil. Decrease heat and simmer without stirring, uncovered, for 5 minutes. Pour mixture into a large heatproof jug. Let liquid cool to room temperature and then stir in lime juice.


2. Place the mixture into a loaf pan (I used a cake loaf tin) and freeze overnight (or until frozen).


3. The next day remove the loaf tin from the freezer and allow sorbet to thaw for a few minutes. Using a food processor, process the sorbet with the egg white until smooth and fluffy. This should only take a few minutes at most. Return the mixture to the loaf pan and freeze until solid. This will take a minimum of 4 hours. Serve with lemon slices or raspberries if desired. 


Note- as this sorbet contains egg white, it should be eaten within 2 days of the second freezing process- which really shouldn't be an issue! 

x E