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Lemon Sorbet

Ingredients
  Yellow lemon rind strips 3
  Gelatin 1 Teaspoon
  Water 1⁄2 Pint
  Lemon juice 1⁄4 Pint
  Sugar 3 Ounce
  Egg white 1 , beaten
  Golden syrup/Honey 2 Tablespoon
Directions

Heat lemon rind and water until boiling.
Strain, add the sugar to the water and boil for 5 minutes.
Add the syrup or honey and gelatine and stir until dissolved.
Cool.
Add the lemon juice and pour into freezing trays.
Freeze to a mush.
Beat the egg white until stiff.
Remove the frozen mixture to a bowl and beat smooth Fold in the egg, return to the trays and freeze.
This should be softish when served and will keep several days in the ice compartment of a refrigerator.

Recipe Summary

Cuisine: 
American
Method: 
Chilling

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