AuthorCarla R.CategoryDifficultyBeginner

Lemon Sorbet in Lemon Cups | SMOOTHIE ICE CREAM RECIPE

Lemon Sorbet in Lemon Cups | SMOOTHIE ICE CREAM RECIPE

Yields1 Serving
Prep Time20 minsCook Time8 minsTotal Time4 hrs 28 mins

 10 lemons
 225 g sugar
 3 Egg White

1

Thoroughly wash and dry the lemons.

2

Take 10 lemons and cut the pointed top off, like a hat. Cut a little bit off the other end so they sit flat.

3

Carefully empty the lemons using a small spoon.

4

Set the pulp aside. Place the empty lemons and their hats in the freezer.

5

Finally grate the zest off the remaining lemon and then juice it along with the pulp from the other lemons. In a saucepan, mix 250 ml of water with the sugar and lemon zest. Bring to a boil and then remove from heat and let cool.

6

Add the lemon juice and pour the mixture into a container. Place in the freezer for 1 hour. Beat the egg whites until stiff peaks form. Remove the container from the freezer and gently fold in the egg whites. Work the mixture until it is uniform.

7

Take the emptied lemons out of the freezer and fill them with the mixture. Cover the lemons with their hats and place them in the freezer for 4 hours before serving.

Pro Tip
8

Take the lemons out of the freezer at least 15 minutes before serving.

Ingredients

 10 lemons
 225 g sugar
 3 Egg White

Directions

1

Thoroughly wash and dry the lemons.

2

Take 10 lemons and cut the pointed top off, like a hat. Cut a little bit off the other end so they sit flat.

3

Carefully empty the lemons using a small spoon.

4

Set the pulp aside. Place the empty lemons and their hats in the freezer.

5

Finally grate the zest off the remaining lemon and then juice it along with the pulp from the other lemons. In a saucepan, mix 250 ml of water with the sugar and lemon zest. Bring to a boil and then remove from heat and let cool.

6

Add the lemon juice and pour the mixture into a container. Place in the freezer for 1 hour. Beat the egg whites until stiff peaks form. Remove the container from the freezer and gently fold in the egg whites. Work the mixture until it is uniform.

7

Take the emptied lemons out of the freezer and fill them with the mixture. Cover the lemons with their hats and place them in the freezer for 4 hours before serving.

Pro Tip
8

Take the lemons out of the freezer at least 15 minutes before serving.

Lemon Sorbet in Lemon Cups | SMOOTHIE ICE CREAM RECIPE
Carla Rodrigues
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