Lemon sorbet - Citronsorbet

LEMON SORBET
Citronsorbet

Ice-cold and sharp in taste, a perfect digestive. What more could you possibly want from a dessert? :-D

Serves 4

3 lemons

2/3 to ¾ cup sugar or white treacle/molasses
1 cup mineral water
1 egg white
salt
lemon balm for decoration

Scrub the lemons well in warm water. Grate the zest off 1 lemon and squeeze out the juice from all 3 of them. Pour sugar and mineral water in a saucepan and heat just until the sugar has melted. Chill in a cold waterbath. If you use white treacle, blend that with the mineral water without heating it up. Add lemon zest and juice and blend well. Store in the freezer for about 1 hour.

Beat the egg white with the salt until firm and fluffy and gently turn it into the half-frozen mixture. Put it back in the freezer for about 2 hours. Take it out and beat occasionally so avoid too big ice crystals.

If you wish, frost the edge of the serving glasses or cups by dipping them in water or lemon juice and then in sugar. Spoon the sorbet up and decorate with lemon balm leaves. Serve immediately.

You can substitute the lemons with oranges or blood grapes (red grapefruits). Strawberries and raspberries also make a delicious sorbet. Then mix about 4 cups of berries and follow the recipe.

Enjoy!

Bella