Garnish:
Grated lemon zest
How to make:
Heat water in pan and add sugar. Simmer and stir until sugar dissolves, add lemon juice and grated lemon rind and continue to simmer and stir for a few minutes. Take off the heat and allow to cool. Fine strain into a shallow container and stir in liqueur and orange bitters. Beat egg whites and fold into mix. Place in freezer and store for up to 3-4 days before use.
| 3/4 fl oz | Chilled water |
| 1 cupful | Caster/ Superfine/Baker's special sugar (white) |
| 1⁄2 cupful | Lemon juice (freshly squeezed) |
| 5 fresh | Lemon peel |
| 1⁄4 cupful | Pallini Limoncello liqueur |
| 2 barspoon | Orange Bitters by Angostura |
| 2 1/2 fl oz | Pasteurised egg white or Aquafaba (chickpea water) or 3 dashes Fee Brothers Fee Foam cocktail foamer |
Read about cocktail measures and measuring.
Hazardous ingredients
Pasteurised egg white is potentially hazardous to those with allergy or intolerance.
Review:
Our favourite recipe for this dessert and occasional cocktail ingredient.
Variant:
To make any other citrus flavour sorbet, simply substitute the juice and peel of another fruit such as grapefruit lime or orange.
Alcohol content:
- 0 standard drinks
- 0% alc./vol. (0° proof)
- 0 grams of pure alcohol
Difford's Guide remains free-to-use thanks to the support of the brands in green above. Values stated for alcohol and calorie content, and number of drinks an ingredient makes should be considered approximate.
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