Description
This Coffee and Minty-Lemon Sorbet has a citrusy zing with a subtle coffee liqueur twist. Light, chilled, and perfect for summer.
Ingredients
Units
Scale
- 115 g (1/2 cup) sugar
- 40 ml water
- 15 g fresh mint leaves
- 30 ml coffee liqueur
- 6 lemons (keep tops as lids)
- 1 egg white
- Fresh mint sprigs, for garnish
Instructions
- Add the sugar and water to a heavy pan.
- Heat gently until the sugar dissolves, then bring to a boil and let it bubble for about 5 minutes.
- Remove from heat, toss in the mint leaves, stir, and let it cool completely.
- Strain into a jug, then stir in the coffee liqueur.
- Slice a thin piece off the bottom of each lemon so they stand upright (don’t cut too deep).
- Cut off the tops and keep them as little lids.
- Scoop out the lemon flesh, squeeze the juice into the mint-coffee syrup, and discard seeds/pulp.
- Pour the mix into a freezer-safe bowl, freeze for 3 hours, then whisk to break up the ice crystals.
- Freeze another hour, then whisk again.
- Beat the egg white until stiff, then fold into the icy mixture.
- Spoon the sorbet into the hollowed lemons, pop the tops back on, and set them upright on a tray.
- Freeze for at least 2 hours, or until firm.
- Garnish with mint sprigs to serve.
Tips:
- Use pasteurized egg whites if serving to kids or anyone concerned about raw eggs.
- When scooping lemons, scrape gently to avoid bitter pith.
- Chill empty lemon shells in the freezer before filling to keep them firm.
Notes
Prepared, tried, and tested by Joy
