Name: Lemon Sorbet
Total time: 2 min
Cuisine: Cocktail
Ingredients: 22.5 ml Chilled water; 1 cupful Superfine sugar; 1&frasl;2 cupful Lemon juice; 5 fresh Lemon peel; 1&frasl;4 cupful Limoncello liqueur; 2 barspoon Orange bitters; 75 ml Egg white (pasteurised)

Lemon Sorbet
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Serve in a Martini glass

Ingredients:
³⁄₄ 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 oz	Egg white (pasteurised) or 3 dashes Fee Brothers Fee Foam cocktail foamer or Aquafaba or Vegan egg white alternative

Read about cocktail measures and measuring

Garnish: Grated lemon zest

How to make:

Heat water in pan and add sugar. Gently simmer and stir until sugar dissolves, add lemon juice and the grated rind of 5 lemons 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 the mix. Place in freezer and store for up to 3-4 days before use.

Allergens:

Recipe contains the following allergens:

Egg white (pasteurised) - Eggs

Review:

Our favourite recipe for this dessert and occasional cocktail ingredient.

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Variant:

To make any other citrus flavour sorbet, simply substitute the juice and peel of another fruit such as grapefruit lime or orange.

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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Peter McCarthy

9th July 2024 at 07:10

I think the lemon peel/rind part (assuming the "peel" in the ingredients is the same as the "rind" in the instructions) could be explained more clearly. I'm guessing you're supposed to use a microplane or grater on 5 whole lemons? And, if that is the case, any chance we could get a weight or volume for consistency?