Ingredients
- 10 lemons
- 3 cups cold water
- 1 ½ cups sugar
- 1 cup lemon juice
- 1 teaspoon grated lemon rind
- 1 egg white
- 10 sprigs mint
- Nutritional Information
Nutritional analysis per serving (10 servings)
141 calories; 0 grams fat; 0 grams saturated fat; 0 grams monounsaturated fat; 0 grams polyunsaturated fat; 37 grams carbohydrates; 1 gram dietary fiber; 32 grams sugars; 1 gram protein; 10 milligrams sodium
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
10 servings
Preparation
- With a sharp paring knife, cut off the tops of the lemons (about one inch). With a teaspoon, remove the pulp from the lemons, being careful not to damage the shells.
- Extract the juice from the lemon pulp by pressing it through a sieve into a bowl. Reserve one cup of the juice.
- Put lemon shells including tops on a tray in the freezer.
- To make the sorbet, combine water and sugar in a heavy saucepan, and bring mixture to a boil. Boil for three minutes.
- Remove saucepan from heat and add lemon juice and lemon rind. Allow to cool.
- Put mixture into sorbet machine and freeze according to manufacturer’s instructions.
- Beat the egg white and fold into the sorbet. Store in freezer.
- Just before serving, fill the lemon shells with the sorbet, decorate each with a mint leaf, and replace the tops.
40 minutes, plus freeze time
Dining and Cooking