Lemon Sorbet

Difford's Guide

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Serve in a

Martini glass

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 White caster sugar
12 cupful Lemon juice (freshly squeezed)
5 fresh Lemon peel
14 cupful Pallini Limoncello liqueur
2 spoon Orange Bitters by Angostura
2 1/2 fl oz Pasteurised egg white
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Read about cocktail measures and measuring.

Difford’s Guide to Cocktails Fifteenth Edition image

Difford’s Guide to Cocktails Fifteenth Edition

Copies available: As of 29/Oct/21 we have just 31 copies of the 15th Edition left. However, our Sixteenth Edition is now available.

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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.

Nutrition:

There are approximately 38 calories in one serving of Lemon Sorbet.

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Difford’s Guide to Cocktails Fifteenth Edition image

Difford’s Guide to Cocktails Fifteenth Edition

Copies available: As of 29/Oct/21 we have just 31 copies of the 15th Edition left. However, our Sixteenth Edition is now available.

Buy it here
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