Lemon sorbet

Lemon sorbet

Total: 6 hr 25 Min. | Active: 25 Min.
vegan, lactose-free, gluten-free
Nutritional value / people: 165 kcal
, Carbohydrate: 41 g

Ingredients

4 people

Hint:


The original recipe with guaranteed success is for 4 people. Altering the number of portions may result in alternate results. Please note that the existing quantities are not automatically adjusted in the text.

To scoop out the lemons

4 organic lemons

Sorbet

2 ½dl water
150g sugar
2 organic lemons
1tsp ginger
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How it's done

To scoop out the lemons

Cut a 2 cm lid off the top of each lemon.

Carefully loosen the flesh from the lemons using a knife, empty into a bowl. Cover and freeze the lemon skins and lids for approx. 4 hrs. or overnight.

Mash the flesh with a fork, pass through a sieve into a measuring cup (produces approx. 100 ml of juice).

Sorbet

Bring the water and sugar to the boil in a pan, then reduce the heat and simmer for approx. 2 mins., leave to cool.

Grate the lemon zest and squeeze out the juice. Finely grate the ginger, add the lemon zest and juice to the syrup along with the ginger and reserved lemon juice.

To freeze

Pour the lemon syrup into a wide stainless steel bowl, freeze the mixture for approx. 3 hrs., stirring thoroughly 4 times.

Transfer the sorbet to the frozen lemon skins, freeze for a further 2 hrs. Serve with the lemon lids.

Good to know
Tip: Cover and store the remainder of the sorbet in the freezer. Keep for approx. 2 weeks.

How-tos

Peeling ginger

Peeling ginger

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