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PREPARATION:
1. Start preparing the Italian meringue (it is used to pasteurize the egg whites). In a saucepan, heat the water with half the sugar.
2. In a container, mix the other part of the sugar with the egg whites.3. Once the syrup has reached 115 degrees, start whipping the egg whites.4. At 121 degrees, gradually pour the syrup over the egg whites and continue whipping.
5. Prepare the lemon syrup: put the water, sugar and lemon zest in a saucepan, bring to the heat and melt the sugar.
6. Remove from the heat and add the lemon juice.
7. Add the lemon mixture (filtered) little by little to the meringue using a whisk.
8. Pour into a container with a large surface area so that it crystallizes more quickly in the freezer.
9. Stir occasionally with the whisk to break the ice crystals.10. After the necessary time, whip with an electric whisk and serve the lemon sorbet quickly.
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