Lemon Sorbet

One of my favorite frozen desserts is sorbet, more specifically Lemon Sorbet. I was on pinterest the other day and saw a recipe for lime sorbet and figured the two were close enough and with only 4 ingredients how could I not try it out? I must say I am so happy that I gave this a try, I always have a hard time finding lemon sorbet in the stores so this is a great way for me to have this treat whenever I want.

Now I used my Kitchenaid Ice Cream Maker attachment but the original recipe has instructions for how to make it without an ice cream maker so don't worry if you don't have one!

Lemon Sorbet: Serves 8 (makes approx 1 quart)

2C Water
1-1/4C Sugar
Juice & Zest of 6 Lemons (approx 1.25-1.5C Juice)
1 Egg White

In a sauce pot mix the water and sugar and cook over medium heat until the sugar dissolves and a thin syrup forms. Remove from the heat and put in the freezer for 10-15 minutes to cool down, then add the juice and zest of the lemons to the syrup and put back in the fridge (I recommend mincing the zest so you don't have long strips). Next place the egg white in a clean metal bowl and whisk with an electric mixer until stiff peaks form (You should be able to hold the bowl upside down for 10 seconds without the egg falling out) mix the egg with the lemon syrup and place in an ice cream machine and let it do its magic.

If you do not have an ice cream machine place in a metal bowl and place in the freezer for 3 hours and after that time take a metal spoon and scrape down the sides of the bowl and stir, freeze for an additional 3 hours. After the second freeze place in a blender and blend until smooth, return to the bowl and freeze one last time until you are ready to serve and the sorbet has firmed up.

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WW: 3 Points Plus / serving (7 Points Plus for 2 servings)