Lemon Sorbet
Huevo San Juan®
Delicious lemon sorbet recipe with egg whites. It’s a perfect dessert for a hot day or to enjoy in the afternoon. The combination of lemon and egg whites is perfect.
Reviewed by Editorial Team of Kiwilimón
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Ingredients
4
Servings
  • 1/2 cups San Juan® egg whites
  • 100 milliliters lemon juice , yellow
  • 150 grams sugar
  • 500 milliliters water
Preparation
2h
15 mins
Low
  • Place the water in a container, bring it to a boil, and add the sugar, stirring until all the sugar is dissolved.
  • Allow the syrup to cool, add the egg whites (previously beaten to stiff peaks), and fold them in gently, then add the lemon juice.
  • Place the mixture in the freezer. Once frozen, remove it from the freezer and blend it in the blender. Serve immediately.
  • Garnish with mint leaves and a slice of lemon.

Nutritional Information

* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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