Dessert: Greece – Σορμπέ λεμονιού ➤ Sorbé Lemoniou (Lemon Sorbet)

Serving Size: 6

Approximate Time

Prep 20 min

Cook 5 min

Additional 5 hrs 30 min

Total 5 hrs 35 min

Ingredients

- 1 cup (200 g) granulated sugar
- 1 1/2 cups (360 ml) water
- 1 tbsp (6 g) finely grated lemon zest (from 2–3 lemons)
- 1 cup (240 ml) freshly squeezed lemon juice (approx. 4–6 lemons)
- 1/8 tsp (0.5 g) fine sea salt
- 1 large pasteurized egg white, approx. 1 oz (30 g)
- 1–2 tbsp (15–30 ml) ouzo or vodka (optional; keeps sorbet slightly softer)

Instructions

1. Combine the sugar, water, and lemon zest in a small saucepan and bring to a gentle simmer over medium heat, stirring until the sugar dissolves completely. Simmer 2 minutes to infuse the zest, then remove from heat.
2. Let the syrup cool to room temperature with the lemon zest steeping, about 30–40 minutes. Strain out and discard the zest, then stir in the lemon juice and salt. If using, stir in the ouzo or vodka now.
3. Chill the lemon mixture thoroughly in the refrigerator until very cold, 2–4 hours or overnight. Cold base yields a smoother sorbet.
4. If using an ice cream maker: churn the chilled lemon mixture according to the manufacturer’s directions until it reaches a soft‑serve consistency (usually 20–30 minutes).
5. While the sorbet is churning (or if using the no‑churn method, just before the mixture begins to freeze), whisk the pasteurized egg white in a clean bowl to soft peaks — it should be glossy but still billowy.
6. Fold the whipped egg white gently but thoroughly into the churned sorbet to lend a silkier, lighter texture. Transfer the sorbet to an airtight container and freeze until firm, about 2–4 hours.
7. No‑machine method: pour the chilled lemon mixture into a shallow metal pan and freeze. Every 30 minutes for the first 2–3 hours, rake the mixture with a fork to break up ice crystals; when nearly frozen and slushy, fold in the whipped egg white, then smooth and freeze until firm.
8. To serve, let sorbet stand at room temperature 5 minutes for easier scooping. Serve small portions as a palate cleanser after rich, herb‑and‑smoke dishes like souvla.