When life gives you lemons, you make lemon sorbet!

In dessert on May 14, 2012 at 2:38 am


I used to think of sorbet as something fancy so I was really thrilled to find this recipe. It’s easy to make (though time-consuming) and you don’t need any special equipment. Just a freezer though the recipe does call for an electric whisk. I couldn’t find the whisk of my mixer, so I whisked it by hand. It turned out fine.

The ingredients are simple too. Nothing complicated, just water, sugar, juice and egg white (I skipped this because raw egg is used). Once you’ve learned how to make this, you probably would stop paying for overpriced sorbets in restaurants. 

The only snag with making your own sorbet is the time needed. The start is easy. Just boil 250ml water and 125g caster sugar until the sugar dissolves. Wait till it cools, then add 50ml juice and zest. The recipe called for lime but I used lemon.

Next, place the mixture in a covered container in the freezer. Once the edges start to firm up (the recipe said one hour but it took a lot longer), you need to break up the ice crystals (use a fork). Return to freezer and repeat at least twice every 45 minutes or so. Then freeze until firm. If you want a finer texture, break up the sorbet into chunks and whisk. And then freeze again. Shift it down to the fridge about 20 minutes before serving. Finally! After all that work, I’m having all of this to myself.  

Shopping list: Caster sugar, lemon or lime, egg white (optional)

Hardware: Freezer, freeze-proof container (I recommend a plastic container with a lid), mixer (or hand whisk) 

Can I do it?: Yes, but patience is needed

Tip: Do this when you’re at home the whole day. 

Credit: Jane F. Ragavan, Don’t Call Me Chef, Star2


  1. Try it with pineapple – blend with caster sugar to taste and basically do the same thing to break up the ice crystals. really good too!

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