Ingredients and Weight:
- 2 pounds Meyer lemons, zested and juiced (about 1 1/2 cups juice and 2 tablespoons zest)
- 1 cup sugar
- 1 cup water
- 1/4 cup cornstarch
- 2 egg whites
Preparation Time:
15 minutes
Cooking Time:
1 hour
Difficulty Level:
3/5 (moderate)
Preparation Method Steps:
- In a medium saucepan, combine the sugar, water, and lemon zest and bring to a boil over medium heat, stirring occasionally.
- In a small bowl, whisk together the cornstarch and 1/4 cup of the cold water to form a smooth paste.
- Gradually add the cornstarch paste to the boiling sugar mixture, whisking constantly.
- Bring to a boil again and cook for 1 minute, or until thickened.
- Remove from heat and stir in the lemon juice.
- Let the lemon syrup cool completely.
- In a large bowl, beat the egg whites until stiff peaks form.
- Gradually add the cooled lemon syrup to the egg whites, beating constantly until fully incorporated.
- Pour the sorbet mixture into a freezer-safe container and freeze for at least 1 hour.
- Once frozen, serve scoops of sorbet in chilled glasses.
Nutritional Information:
(Per 1/2 cup serving)
- Calories: 120
- Fat: 0g
- Carbohydrates: 30g
- Protein: 1g
Dish Characteristics:
- Tart and tangy flavor
- Creamy and refreshing texture
- Vibrant yellow color
- Light and airy texture
User Comments:
- "This sorbet is absolutely delicious! The tartness of the lemons is perfectly balanced by the sweetness of the sugar."
- "I love the creamy texture of this sorbet. It's like eating a frozen lemon cloud."
- "This is the perfect dessert for a hot summer day. It's light and refreshing, but still satisfying."
Special Precautions and Tips:
- Make sure the lemon syrup is completely cooled before adding it to the egg whites. Otherwise, the egg whites will cook and become tough.
- If you don't have Meyer lemons, you can use regular lemons. However, the flavor will be slightly more sour.
- Serve the sorbet with a dollop of whipped cream or a sprinkle of lemon zest for extra flavor.
