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Le Chaudron recipe
Sorbet citron minute
Quick lemon sorbet
⏱ 10 minServes 4Easy150 kcal
A recipe from Le Chaudron — the cooking of France’s regions.
01 — Ingredients4 servings
400 g (14 oz)egg white
200 ml (¾ cup)lemon juice
80 g (3 oz)sugar
200 g (7 oz)crushed ice
1 tbsplemon zest
- 400 g (14 oz) egg white
- 200 ml (¾ cup) lemon juice
- 80 g (3 oz) sugar
- 200 g (7 oz) crushed ice
- 1 tbsp lemon zest
Quantities scaled for — some (egg, lemon, garlic…) are rounded to what’s practical.
Serves 4. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.
03 — Method
- Chill the mixing bowl for 10 minutes first.
- Zest the lemons before juicing them.
- Separate the eggs carefully; any trace of yolk will stop the whites from whipping.
- Whip the whites with an electric mixer; when they form peaks, sprinkle in the sugar while beating.
- Beat 1 minute more until glossy and stiff.
- Gently fold in the lemon juice with a silicone spatula.
- Blend with the crushed ice on medium for 30 seconds until slushy.
- Divide among 4 glasses right away, sprinkle with the zest and serve immediately.
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