Lemon Sorbet

For the lemon sorbet, squeeze the lemons and mix with the sweetener and water. Pour into ice cube molds and freeze.

Get the pulp out of the lemon peels and cut off a little at the end so that the lemon peels stand up well. Place the peels in a freezer bag and freeze as well.

After three to four hours, take the lemon ice cubes out of the freezer and place them in a bowl. Crush with a blender or a strong mixer.

Arrange the lemon sorbet in the cold lemon peels.

Related Recipes:

Zitronensorbet – Lemon SorbetFor the lemon sorbet, wash the lemons hot, dry them and peel off the peel in coarse strips. Squeeze the juice... Butterscotch Ice CreamBasic preparation 1. heat the sugar with 1 soup spoon of water over medium heat until the sugar is dissolved... Grilled Peach with Lychee Lime Sorbet and PepperLitchi lime sorbet Squeeze the juice from the lime. Fill a spice grinder full of all the peppers. Boil the... Lemon Balm Sorbet in GlassFor the lemon balm sorbet in a jar, first wash the lemon balm, blanch in boiling water for about 30 seconds... Sorbet with Green Tea and Lemon Thyme WafersFor the sorbet with green tea and lemon wafers, put sugar in a small saucepan and dissolve in 250 ml of water... Airy Flan From Cream CheeseFor cups or ovenproof ramekins with 2dl capacity. Butter ramekins or cups and sprinkle with coconut macaroon... Coconut Ice Cream VeganFor the coconut ice cream, peel and cut the bananas into smaller pieces and place in the freezer for at least... Pyramid BiscottiMix 45 g of powdered sugar with the vanilla powder, a pinch of salt and the milk until smooth. Then continue... Mango SorbetFor the mango sorbet, peel the mango, cut into small pieces and puree with a hand blender.Stir in Campari and... Lemon Sponge Cake RollA great cake recipe for any occasion: Whip egg whites and water with a mixer or possibly a food processor...