Recipe Lemon Sorbet

Ingredients:

130 grams of lemon juice, 250 grams of water, 170 grams of sugar, 30 grams of limoncello, 30 grams of egg whites.

Doses for: 6 persone realization time: 50 minutes

Recipe:

To prepare the lemon sorbet we start by pouring the egg white into a bowl and operating the electric whips. As soon as the egg white is semi-assembled, we will notice it from the foam that forms on the surface, we add 30 grams of sugar to rain, continuing to keep the whips in action. As soon as the mixture has turned white and well frothy it will be ready, so we keep it aside. At this point we squeeze the lemons from which we should get 130 grams of juice, filter the mixture in a narrow mesh strainer to make sure there are no pulp residues and pour the juice into a container where we have already poured the water. Mix by hand with a whisk and add the remaining 140 grams of sugar, then add the egg whites a little at a time so as not to dismantle the soft mixture too much. As soon as they are well mixed together, add the limoncello and mix again. Pour the mixture into the ice cream maker (follow the instructions on your ice cream maker to see how to proceed) and operate it. As soon as the sorbet has reached the classic creamy consistency, it will take about 40 minutes, we can transfer it to glasses and serve it. If we don't have the ice cream maker, just pour the whole mixture into a large bowl and put it in the freezer for at least an hour. Then we take it out, move it with a fork and repeat the operation about every half hour until the desired consistency is obtained. We will take about 4 hours.

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