Lemon sorbet

Apple sorbet

• 125 GRAM SUGAR
• 3 DECILITER WATER
• 2 LEMONS
• 1 DECILITER ORANGE JUICE

• 1 KG APPLES, peeled and cut
• 100 GRAM SUGAR
• 1 TSP CINNAMON
• LEMON RIND, grated
• 2 EGG WHITES

Mix the sugar with the water and boil softly for 8 minutes. Add the juice from two lemons and the grated rind from 1 lemon. Add the orange juice. Put in the freezer for at least four hours; stir every hour; or use an electrical ice cream maker.

Cook the apples with the sugar, the cinnamon and the lemon rind in a little bit of water until they are soft, then puree in the food processor. Cool down for a few hours in the fridge. Beat the egg whites for 5 minutes and mix with the apple sauce. Put in the freezer for at least four hours; stir every hour; or use an electrical ice cream maker.

Click for a different apple ice cream recipe.

Serving suggestion:
Nice as dessert but you can also serve it with some champagne as an in-between in a dinner with more than three courses.