Delicious Homemade Lemon Sorbet {Ice cream maker}
This easy lemon sorbet recipe is perfect for summer. Made with fresh lemons, water, sugar, and egg whites, it’s a breeze to whip up using the KitchenAid Ice Cream Maker. The result is a refreshing and tangy treat that's ideal for hot days or as a base for a Sgroppino.
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Equipment
- Saucepan
- Wooden spoon and tablespoon
- KitchenAid
- Whisk attachment
- Ice cream maker attachment
- Ice cream container
Instructions
- Wash the 3 Lemons in hot water, pat them dry, and squeeze out the juice. Set the juice aside, but keep the peels!3 Lemons
- Combine 1 ¾ cups Water, 1 cup Sugar, and lemon peels in a small pan and bring to a boil. Let it infuse for 15 minutes off the heat, then remove the peels.1 ¾ cups Water, 1 cup Sugar
- Strain the lemon juice (to remove seeds and fibers) into the prepared syrup and allow the whole mixture to cool to room temperature.
- Separate the egg and whisk 1 Egg white . Keep the yolk for other treats (they freeze well).1 Egg white
- Mix the whisked egg white with the lemon syrup. Don’t worry about lumps; they’ll smooth out in the ice cream maker.
- Attach the frozen bowl to your KitchenAid, don’t forget the dasher, and pour in the mixture.
- Churn for 30-40 minutes, then transfer to a container and freeze.
- Let it soften before serving. Perfect for a sgroppino or garnished with mint leaves, lemon twists, or dark chocolate sprinkles!
Nutrition
Serving: 1g | Calories: 110kcal | Carbohydrates: 29g | Protein: 1g | Fat: 0.2g | Saturated Fat: 0.02g | Polyunsaturated Fat: 0.04g | Monounsaturated Fat: 0.01g | Sodium: 10mg | Potassium: 63mg | Fiber: 1g | Sugar: 26g | Vitamin A: 9IU | Vitamin C: 21mg | Calcium: 13mg | Iron: 0.3mg
Calories: 110kcal
Servings: 8 servings
