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Lemon Sherbet II

Lemon Sherbet is a traditional British recipe for a classic lemon ice smoothed by the incorporation of a stiffly-beaten egg white. The full recipe is presented here and I hope you enjoy this classic British version of: Lemon Sherbet.

prep time

20 minutes

cook time

20 minutes

Total Time:

40 minutes

Additional Time:

(+freezing)

Serves:

6

Rating: 4.5 star rating

Tags : Dessert RecipesBritish Recipes


Ingredients:

240g caster sugar
600ml water
thinly-pared zest of 3 lemons
juice of 3 lemons
1 egg white

Method:

Combine the sugar and water in a pan and allow the sugar to dissolve. Add the pared lemon zest and bring to a gentle boil. Allow to cook for 10 minutes then take off the heat and set aside to cool and infuse.

Add the lemon juice then strain the mixture into a plastic freezer-proof box. Stir the mixture every 20 minutes until half frozen turn into a bowl, beat until smooth. Whisk the egg white until stiff then fold into the lemon syrup. Freeze into an ice cream maker according to the manufacturer's instructions.

Alternatively pour into a plastic box and set in the freezer. Stir the mixture every 20 minutes until half frozen then allow to freeze completely until hard.