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Lemon sorbet

  • 6:30 Prep
  • 0:15 Cook
  • 4 Servings


  • 1 cup caster sugar
  • 1 tablespoon finely grated lemon rind
  • 1 1/2 cups lemon juice
  • 2 eggwhites, lightly whisked
  • waffle cones, to serve


  • 1
    Combine sugar, 2 cups warm water and lemon rind in a saucepan over medium heat. Cook, stirring, for 5 minutes or until sugar is dissolved. Simmer, without stirring, for 10 minutes or until mixture thickens slightly. Remove from heat. Cool completely.
  • 2
    Strain sugar mixture over a bowl. Stir in lemon juice. Pour into a 3cm-deep, 20cm x 30cm (base) lamington pan. Cover and freeze for 1 to 2 hours or until almost firm.
  • 3
    Transfer fruit mixture to a food processor. Add eggwhites. Process until smooth but not melted. Pour mixture into a 6cm-deep, 11.5cm x 21.5cm (base) loaf pan. Cover and freeze for 3 hours or until firm. Serve scoops of sorbet in waffle cones.

Source: taste.com.au


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