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Lemon Sorbet Recipe

In this recipe is presented a frozen Lemon Sorbet in a real fresh lemon shell to serve as a dessert or a perfect palate cleanser after a meal. You can use an ice cream maker or not, in two the ways it turned out great. The advice to have a better Lemon Sorbet is to zest not to dice the lemon peel. Prepare it into hot summer days and you will enjoy it a lot.


PREP: 30 min


COOK: 20 min




4 - large lemons, preferably bio

4 - 4 lemon shells

200g - sugar

400ml - water

1 - egg whites

1 - teaspoon vodga (optional)


Grate 1 lemon zest, then squeeze all four lemons. In a saucepan, stir together sugar and water (medium heat). As it boils add lemon juice and lemon zest. Reduce heat and simmer for 5 minutes. Remove from heat and allow to cool. Whisk a egg whites and add to the liquid (cooled). Add vodka if you prefer, too. In a bowl stir together all the ingredients and pour into an ice cream maker, and freeze according to manufacturer' s directions. If you don' t have an ice cream maker, you can just freeze it in a plastic tall bowl in a canister. Freeze for 20 minutes, remove and stir with a whisk. Return to the freezer and stir about once every hour for about 4-5 hours. The more times you stir, the more air will be incorporated, and the finished product results lighter. You can serve Lemon Sorbet garnished with lemon wedges or placing into individual fresh lemon shells.

Lemon Sorbet Recipe