- 12 lemons and limes (you will need 225 grams of juice and some zest)
- 450 grams water
- 225 grams white sugar
- 3 egg whites
- optional : 3 tbsp geranium water or 1/4 cup chopped fresh lemon geranium leaves
A sorbet is always a nice way to end a heavy meal or even as a refreshing pause before a main dessert (if you'll be having that too). It is quite easy, especially if you have an ice cream maker to churn and aerate the mixture, instead of doing it by hand, but either way is fine and will give good results. The difficult yet beautiful way of presenting it is to actually carefully and painstakingly clean out the lemons and limes to use as the presentation cups for the sorbet. This is what takes time, it took me 30 minutes to carefully remove the pulp and inner membranes from around 12 small lemons and limes, without damaging the skins, anyways this is up to you. The recipe makes 5 times more sorbet than what can be served inside the lemons and limes so you'll have much left over for another time… :)
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