Lemon sorbet in lemon-poppy seed cookie cups (for the cookie cup recipe please refer to one of my favourite cook books: “The Perfect Scoop” by David Lebovitz).
This is a simple and very refreshing lemon sorbet, not to forget a cheap one for those on a budget. It’s one of my favourite recipes that I often come back to. The recipe is from the pamplet that followed with the ice cream maker when it was bought around 15 years ago (!).
I know that adding a raw egg white to ice cream may sound crazy, especially in countries with high numbers of Salmonella contaminated eggs, so omit it if you’re in one of thoose countries. However the sorbet will not be as creamy and fluffy without the whipped egg white. Luckily for me Sweden has one of the lowest Salmonella infection rates and it’s very uncommon with contaminated Swedish eggs.
(requires an ice cream maker)
300 ml water
150 ml caster sugar
150 ml freshly squeezed lemon juice
1 egg white, whipped
Bring water and caster sugar to boil and let simmer for 2 minutes. Let cool. Add lemon juice and put the mixture in the fridge until completely cool. Add the whipped egg white, don’t worry about the lumps, pour into an ice cream maker and follow the manufacturer’s instructions. When the sorbet is firm and done, scoop it out and let rest in the freezer until it’s time to serve. Don’t keep the sorbet in the freezer for more than 24 hours as it will loose it’s creaminess.