Cool, tangy, and irresistibly refreshing, lemon ice sorbet is the perfect dessert for warm weather. Its bright citrus flavor and light, icy texture make it a wonderful way to end a meal—or a palate-cleansing treat between courses. Serve it elegantly with fresh fruit and a splash of liqueur in a chilled glass, or keep it casual by scooping it into hollowed-out lemon halves for a playful presentation. However you serve it, this sorbet delivers sunshine in every bite.
INGREDIENTS:
2 cups water
1 cup sugar
2 cups fresh lemon juice
2 teaspoons lemon zest
2 egg whites
METHOD:
In a medium saucepan, combine water and sugar. Bring to a boil and cook for 5 minutes, or until the sugar is fully dissolved. Remove from heat and cool.
Stir the cooled syrup together with the lemon juice and lemon zest. Cover and chill thoroughly, 2–3 hours.
Pour the chilled mixture into the prepared bowl of an ice cream maker. Freeze according to manufacturer’s directions until slushy, about 15 minutes.
In a clean bowl, beat egg whites until soft peaks form. Gently fold into the slushy lemon mixture. Return the mixture to the ice cream maker and churn for another 15 minutes, or until it thickens into a firm slush.
Transfer the sorbet to a freezer-safe container, cover, and freeze for at least 1 hour before serving. For longer storage (more than 2 hours), soften the sorbet in the refrigerator for about 30 minutes before scooping.
VARIATIONS:
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For a minty twist, add 1/2 cup lightly packed fresh mint leaves (from 6–8 sprigs) to the hot syrup. Let steep, then strain before combining with lemon juice.
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Meyer lemons make a sweeter, fragrant variation that pairs beautifully with mint.
YIELD: About 1 quart
