Description
This lemon sorbet recipe is so easy to make, without an ice cream maker, and just one ingredient transforms it into a deliciously creamy sorbet.
Ingredients
Units
Scale
- 1 1/4 cup sugar (250g)
- 1 cup water (250ml)
- 6 elderflower heads (1.5 cups, 40g)*
- Zest of 2 lemons
- 1 cup lemon juice (about 5 lemons, 250ml)
- 3 tbsp elderflower liqueur**
- 1 egg white
Instructions
- Mix sugar and water in a small saucepan over high heat, and let it boil for 5 minutes to thicken.
- Remove the saucepan from the heat and add in cleaned elderflowers and lemon zest. Cool completely while it infuses. I infuse for 6+ hours, but less is also fine.
- Once it's at room temperature, mix in lemon juice and elderflower liqueur. Strain into a small bread pan and freeze for 2 hours (to half-freeze).
- Add half-frozen mixture to a blender along with 1 egg white and blend until creamy. Pour back into the bread pan and freeze until solid, at least 3 hours.
Notes
* If you can't find elderflowers, you can omit it for a traditional lemon sorbet. If you want the flavor, you can add a couple of tbsp of elderflower cordial to the syrup, but you may want to reduce the sugar to 1 cup.
** You can use whatever liqueur you have on hand, as long as the flavor pairs with lemon. If you want to use hard liquor (like vodka, rum or gin), reduce the amount down to 2 tbsp instead to prevent the sorbet getting too soft to scoop.
- Prep Time: 10 minutes
- Additional Time: 11 hours
- Category: Desserts
- Cuisine: Italian
Nutrition
- Serving Size: 2 scoops
- Calories: 145
- Sugar: 33.8
- Sodium: 10
- Fat: 0.3
- Saturated Fat: 0.2
- Unsaturated Fat: 0
- Trans Fat: 0
- Carbohydrates: 33.9
- Fiber: 0.1
- Protein: 0.7
- Cholesterol: 0