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 sugar |
| 1⁄2 cupful | Lemon juice (freshly squeezed) |
| 5 fresh | Lemon peel |
| 1⁄4 cupful | Pallini Limoncello |
| 2 spoon | Orange Bitters by Angostura |
| 2 1/2 fl oz | Pasteurised egg white |
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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.
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