Lemon sorbet without egg whites: the recipe of chef Ruben Bondì
Il lemon sorbet without egg whites is a fresh and quick recipe, a variation of the classic lemon sorbet made for us by chef Ruben Bondi. To obtain a creamy and irresistible sorbet, chef Ruben prepared the syrup with water, sugar and lemon zest. Once it has cooled well, the lemon juice is added and then poured into the ice cream maker, for an enveloping and light result.
So here’s how to prepare a delicious lemon sorbet, excellent to serve all year round: in summer it refreshes and quenches your thirst, and is ideal to be enjoyed at the end of a meal, perhaps after a substantial lunch, especially during the Christmas holidays.
If you want to make lemon sorbet without ice cream makerpour the mixture into a freezer container, place in the freezer and stir every half hour to break the ice crystals, until you get the right consistency.
How to prepare the lemon sorbet without egg whites by chef Ruben Bondì
1
2
3
Step 1
Prepare the sugar-water syrup in a saucepan 1then add the lemon zest 2. Let it cool and add the juice of one lemon 3.
Prepare the sugar-water syrup in a saucepan 1then add the lemon zest 2. Let it cool and add the juice of one lemon 3.
4
5
6
Step 4
Pour the mixture into the ice cream maker 4 and whisk until you get a creamy mixture 5. Serve with lemon zest or whatever you like 6.
Pour the mixture into the ice cream maker 4 and whisk until you get a creamy mixture 5. Serve with lemon zest or whatever you like 6.
storage
You can store lemon sorbet without egg whites in the freezer for Three days inside a special container with a lid.
