Lemon Sorbet

Time to Make: n/a Servings: n/a

What You Need

1 cup Caster sugar
1 TBSP Lemon rind (finely grated)
1 1/2 cups Lemon juice
1/3 cup Eggology egg whites
  Waffle cones (to serve)


  1. Combine sugar, 2 cups warm water and lemon rind in a saucepan over medium heat. Cook, stirring, for 5 minutes or until sugar is dissolved. Simmer, without stirring, for 10 minutes or until mixture thickens slightly. Remove from heat. Cool completely.
  2. Strain sugar mixture over a bowl. Stir in lemon juice. Pour into a 3cm-deep, 20cm x 30cm (base) lamington pan. Cover and freeze for 1 to 2 hours or until almost firm.
  3. Transfer fruit mixture to a food processor. Add Eggology egg whites. Process until smooth but not melted. Pour mixture into a 6cm-deep, 11.5cm x 21.5cm (base) loaf pan. Cover and freeze for 3 hours or until firm.
  4. Serve scoops of sorbet in waffle cones.