lemon frothy sorbet

steve bennett

steve bennett

25th February 2011

lemon frothy sorbet

from france's pourcel brothers 'les jardins des sens' in montpellier (thats france, not cheltenham)

Ingredients

  • 500g caster sugar. A
  • 500ml water. A
  • 325ml perrier water. B
  • juice 5 lemons. B
  • 3 egg whites. C

Method

bring A to the boil, simmer 3 minutes. cool completely. add B, then churn. after 10 minutes/ half way, add C.
results in a light sorbet, which should have a slight 'fizz' feel to the tongue.