Honey Lemon Sorbet

Honey Lemon Sorbet

Christina Cherrier

A very refreshing and contrasting sorbet dessert: the acidity of lime and the sweetness of honey create a nice tasting balance. Serve in hollowed-out frozen lime or in glasses.

Ingredients for the Honey Lime Sorbet

Preparation time: 20 min
Cooking time: 15 min
Resting time: 30 min

  • 1 1/2 cup (35cl) of lime juice
  • 1 cup (200g) caster sugar
  • 1/3 cup (100g) of liquid honey
  • 2 1/2 cups (60cl) of mineral water
  • 2 egg whites
  • 1/2 cup (100g) icing sugar
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Instruction

Pour the caster sugar, lemon juice, honey and water in a saucepan, bring to boil stirring until the sugar melts completely.
Reduce heat and cook for 10 minutes while simmering.
Remove from heat and let cool.
Pour into a dish and  place into the freezer, stirring with a fork a regular intervals.
Meanwhile, work the egg whites until they are very firm. When they are very hard, add the sugar, continuing to whisk.
When the sorbet begins to set, stir the egg whites in it and then put it back to the freezer.

Presentation

Remove sorbet from freezer 20 to 30 minutes before serving.
Fill hollowed frozen lemons with it. Or serve directly on a dessert plate or cup.

Ideas, tips & tricks

Serve with a tropical punch, a Rum, a Limoncello (lemon liqueur) of ice cold Vodka. A Champagne would be superb!
Got any extra words of advice you would like to add to this recipe? Please share your comments or suggestion.

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Honey Lemon Sorbet