Ingredients
| Ingredient | Quantity |
|---|---|
| Lemon juice | 100g |
| Water | 85g |
| Water | 200g |
| Sugar | 200g |
Instructions
- To make the egg-free lemon sorbet, start by heating 200g of water in a saucepan over medium heat. Stir occasionally and bring it to a boil. You will have a thin syrup.
- Let the syrup boil for 3 minutes, then remove it from the heat. Allow it to cool completely in the refrigerator for at least 30 minutes.
- Meanwhile, squeeze the lemon to extract 100g of fresh lemon juice.
- Combine the 85g of water with the lemon juice and the sugar in a blender or food processor. Mix until well combined, ensuring the sugar dissolves completely.
- Once the syrup has cooled, pour the mixture into the bowl of your ice cream maker (make sure it has been pre-chilled according to your ice cream maker’s instructions).
- Churn the mixture in the ice cream maker for about 30-40 minutes, or until the sorbet reaches a smooth, firm consistency.
- Once ready, serve immediately and enjoy a refreshing, homemade lemon sorbet!
Enjoy this sweet and tangy lemon sorbet as a perfect end to any meal, offering a light and flavorful dessert without the use of egg whites.
