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“This is a very refreshing sorbet, perfect as the light ending for a summertime meal along with crisp sugar cookies. For a cute presentation, serve this in the scooped out shells of lemon halves, trimmed at the bottom to sit upright, and topped with a few lemon rind curls. Prep time does not include freezing time.”
1 quart

Ingredients Nutrition

  • 1 34 cups superfine sugar (whirl granulated sugar in a blender or processor to make superfine sugar)
  • 1 cup water
  • 2 tablespoons water
  • 1 13 cups fresh lemon juice, strained
  • 1 13 cups non carbonated mineral water
  • 1 egg white


  1. Cook sugar and water in heavy medium saucepan over low heat until sugar dissolves completely, swirling pan occasionally.
  2. Increase heat and bring to boil.
  3. Cool completely; chill until cold.
  4. Blend lemon juice and mineral water into syrup.
  5. Transfer mixture to ice cream maker and process according to manufacturer's instructions just until mixture starts to freeze and thicken.
  6. Transfer 3 tablespoons to small bowl.
  7. Add egg whites and whisk until thick and foamy, about 2 minutes.
  8. Return mixture to ice cream maker and continue processing to desired consistency.
  9. Turn into a bowl and freeze 3 hours.
  10. Serve in chilled glasses.

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