Easy lemon sorbet, a light and refreshing recipe

Total: 20 min Diners: 4 – 6

Many times we buy things already made without stopping to think that making them ourselves would be very easy and, in addition, would allow us to control the quality of the ingredients we use at all times.

In the case of ice creams and sorbets, the commercial ones are usually made with large amounts of refined sugars and, in many cases, they are also loaded with artificial flavorings and flavorings. None of these things is necessary to make this lemon sorbet that we propose for this weekend, because to make it you basically only need three ingredients.

Benefits of lemon

According to the Spanish Nutrition Foundation “lemon is a source of vitamin C and has minor amounts of other vitamins and minerals.

The pulp also contains organic acids, mainly citric acid and to a lesser extent malic (which are considered responsible for the sour taste of this food), acetic and formic. There are also phenolic compounds such as caffeic and ferulic acids, which are potent antioxidants.

It also has soluble fiber such as pectin (found mainly in the white layer under the rind).

However, the most interesting components of lemon are phytonutrients. Specifically, limonoids, compounds that are located in the rind.

In addition, both the white layer under the rind and the pulp, present flavonoids (citroflavonoids) among which hesperidin and other flavonoids (diosmin, naringenin, eriocitrin).”

Benefits of honey

The Spanish Nutrition Foundation also indicates that “honey is a very complex biological product whose nutritional composition varies considerably according to the flora of origin, the area, the climate. It is essentially a concentrated aqueous solution of invert sugar, which also contains a mixture of other carbohydrates, various enzymes, amino acids, organic acids, minerals, aromatic substances, pigments, waxes, etc.

The main sugars are fructose (38%), glucose (31%) and small amounts of sucrose (1-2%). Although honey contains certain vitamins and minerals, which are not found in refined sugars, the amounts are so small that they are not important in terms of daily needs. The main characteristic of honey is its high fructose content. Fructose is mainly converted to glycogen in the liver, a process that does not require insulin.”

The use of honey in ice cream is highly recommended since invert sugar has a lower freezing point than table sugar and, thanks to this characteristic, ice creams and sorbets crystallize less and turn out much creamier even if made without an ice cream maker.

How to make a light lemon sorbet

elena_hramowa iStockPhoto

They’ll be much creamier even if made without an ice cream maker.

Ingredients

Lemons, 4 pc Mineral water, 500 ml Egg whites, 2 pc Palm honey, 125 g Salt, 1 g Mint leaves, for garnish

Step 1

In a saucepan we heat the honey with the water over low heat until it starts to boil, keep boiling for about 5 minutes, make sure the honey is completely dissolved, remove from heat and let cool.

Step 2

Wash the lemons very well and dry them. When the honey-water mixture is completely cool, add the juice of the lemons and the zest of the lemons, being careful not to grate the white part of the skin.

Step 3

Place the mixture in a metal mold and leave it in the freezer for an hour or an hour and a half until it starts to be frozen but not completely hard.

Step 4

After this time, beat the egg whites until stiff. We can add a pinch of salt to make them whip more easily. Remove the mixture we have in the freezer and incorporate them with enveloping movements, we must do it gently and a little patience so as not to lower the egg whites.

Step 5

We take it back to the freezer until it is completely frozen. We can finish freezing it in the same metal mold or distribute the mixture in popsicle molds.

Step 6

At serving time, if we have frozen it all together in a mold, we take it out of the freezer a few minutes before, serve it in glasses and decorate with some mint leaves. Another option, if we want a sorbet that is much creamier, we freeze the mixture in ice cube molds and, when we are going to consume it, we pass it through a food processor such as Mambo or Thermomix.