Lemon sorbet is a delicious and thirst-quenching dessert, perfect to serve in summer at the end of a meal with friends. Usually offered in restaurants to refresh the palate after a fish menu, it can be easily made at home, with simple and genuine ingredients: lemons, water, sugar and pasteurized egg whites.

We offer you the version of our Melissa, fast and within everyone’s reach. To bring it to the table, simply boil the lemon peels together with the water and sugar until you obtain a syrup, then filter it, combine it with the squeezed juice of the lemons and, once cooled, incorporate it into the egg white, already whipped until stiff. very firm.

At this point, all you have to do is leave the sorbet to harden in the freezer for about 4 hours, stirring every 30 minutes to break up the ice crystals. For an ultra-creamy result, blend everything with a kitchen mixer and then pour into individual glasses. It will be ideal for a festive lunch, as an interlude between one course and another, or at snack time, for a regenerating break.

Naturally, if you have an ice cream maker available, it will be sufficient to pour the mixture into the appropriate basket and operate it for 35-40 minutes, or until the sorbet takes on a sufficiently thick consistency.

Find out how to prepare lemon sorbet following the step-by-step procedure and advice. If you liked this recipe, also try the raspberry sorbet without egg whites, the green apple sorbet and the lemon posset.

Tips and variations
In this preparation we used pasteurized egg whites, so as to consume the sorbet in absolute tranquility: pasteurization, in fact, is a thermal process through which it is possible to reduce the bacterial load, eliminating the risk of infection. You can make it at home by following our instructions and using a kitchen thermometer, or buy egg whites in bricks, convenient and ready to use.

We recommend that you choose lemons from organic farming, free of herbicides and pesticides: if purchased at the supermarket, always check that the label says edible peel.

We garnished the sorbet with a few fresh mint leaves and a piece of lemon zest, but you can also decorate it with chopped dried fruit, coconut flakes and white chocolate chips. For an alcoholic variant, add 30 ml of limoncello or a spoonful of vodka.