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


4 people


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

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To scoop out the lemons

4 organic lemons


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

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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).


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.


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