Lemon sorbet without egg whites
- Gluten Free
- Lactose Free
- Vegetarian
- Vegan
- Energy Kcal 288
- Carbohydrates g 71.7
- of which sugars g 71.7
- Protein g 0.1
- Fats g 0.1
- of which saturated fat g 0.02
- Fiber g 0.1
- Sodium mg 10
- Difficulty: Average
- Cook time: 45 min
- Serving: 3
- Cost: Low
- Note + 30 min. to cool the water and sugar syrup
PRESENTATION
Lemon sorbet is such a go-to in French kitchens. You know, that tangy treat everyone loves, especially when you need a little something to wake up your taste buds after a big meal. And listen, this lemon sorbet recipe is a classic at holiday gatherings, especially after fish dishes during Christmas Eve or New Year's Eve dinners. Really hits the spot when something refreshing feels just right.
Here's the thing, what's amazing about this egg-free lemon sorbet is it still manages to have a nice, creamy texture. So you get all that zingy lemon goodness without any eggs. For those looking for a vegan lemon sorbet or just something lighter, this version really nails it, keeping the flavor bright and sweet. Some folks add a splash of vodka for a fun twist, but even the basic version is a crowd-pleaser. Seriously good, cooling you down and aiding digestion.
This lemon sorbet recipe isn't just for festive dinners; it's enjoyed year-round because it is simple, super moist, and not heavy. Even without an ice cream maker, homemade lemon sorbet without eggs is easy to whip up. Pretty simple. A favorite for those craving a quick lemon dessert.
The real charm lies in that lemon aroma—it just fills the room and invites everyone for a taste. Because this dairy-free lemon sorbet is so light, it doesn't leave you feeling weighed down and it complements a summer lunch as well as a holiday feast. Families often experiment—swapping in limes or oranges or adjusting the sweetness for the kids. No question. No matter what, you always get that crisp, lively taste that makes French sorbet such a hit. Whether you stick to the original or mix it up, this refreshing lemon dessert is memorable, especially when you want something that's both special and simple. Really really good.
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INGREDIENTS
- Lemon juice 6.7 tbsp (100 g)
- Water 0.4 cup (85 g)
How to prepare Lemon sorbet without egg whites
To make the lemon sorbet without egg whites, pour 200 ml (6.8 oz) of water 1 into a saucepan, add 200 g (1 cup) of sugar 2, stir and bring to a boil: you will obtain a rather liquid syrup. Let it boil for 3 minutes 3, then let it cool in the refrigerator for at least 30 minutes.
Squeeze the lemon to obtain 100 ml (3.4 oz) of juice 4 and strain it. In a pitcher, pour 315 ml (10.6 oz) of now cold water and sugar syrup 5, 85 ml (2.9 oz) of water 6
and the lemon juice 7. Blend the mixture with an immersion blender 8 until you get a light and frothy mixture 9.
Pour the obtained mixture into the bowl of the previously cooled ice cream maker (follow the instructions on your ice cream maker to check how to proceed) 10. Let the sorbet churn for about 30-40 minutes 11 until completely cooled. Once you have a smooth and shiny cream 12, your sorbet will be ready to be served!