Lemon sorbet, served trattoria style
Choose large Italian Amalfi type lemons (which I've seen sold in Waitrose) if you can get hold of them. Kids love this. They should be made ahead of being served and kept in the freezer. You can also make it with oranges.
Course: Dessert, Ice cream
Cuisine: Italian
Keyword: italian gelato, Lemon gelato
Servings: 4
- 4 large lemons or oranges
- 150 g caster sugar
- 1 zest of unwaxed lemon or orange
- 1 egg white, whisked until stiff
Cut off the end of the lemon or orange, to make a 'hat' and trim the bottom so that it will stand up on a flat surface. Scoop out the flesh with a sharp knife or serrated grapefruit spoon and strain so that you have juice. Put the fruit shells in the freezer.
Using a small saucepan containing 150ml of water, add the sugar and the zest. Heat until the sugar is dissolved. Remove from the heat. Add the strained lemon/orange juice. Let it cool then freeze in a plastic container.
Once frozen, remove from the container and blend it with the egg white. Freeze again until firm.
Scoop the sorbet into the empty shells, packing it in well and letting it bulge out the top. Add the 'hat' then freeze again until you serve.