Lemon sorbet
For approximately 4 people you will need:
- 250 g sugar
- 250 g water
- 2 fresh egg whites
- 250ml lemon juice (about 4-5 lemons)
- 1 pinch of salt
- fresh mint (for decoration)
method
- Place 250 grams of water and 250 grams of sugar in a small saucepan, combine the water and sugar, and simmer over low heat until the sugar has completely dissolved. Remove from the heat and let cool.
- Meanwhile, beat the egg whites with a pinch of salt until stiff peaks form. Prepare the lemon juice using your slow juicer. Combine the lemon juice with the sugar syrup and pour into a glass container. Gently fold the beaten egg whites into the cooled liquid using a whisk. The egg whites and the lemon-sugar mixture will not be fully combined at this point. Don't worry, this will happen during freezing.
- Place the mixture in the freezer and stir it every 30 minutes for the next 2.5 to 3 hours, first with a whisk and then with a spoon. This prevents ice crystals from forming and makes the sorbet wonderfully creamy. Garnish with mint and enjoy!
