A bright, clean summer dessert: lemon sorbet with crisp cookie cups and candied/dried lemon chips. Scale by batches for service.
Ingredients
- 480ml Lemon juice
- 480ml Water
- 200g Granulated sugar (syrup)
- 240g Lemons, sliced (about 2) — for lemon chips
- 240g Powdered sugar (for lemon chips)
- 60g Egg whites
- 100g Granulated sugar (cookie cups)
- 125g All-purpose flour
Preparation
Freeze lemon juice in cubes. Boil water with 200 g sugar until dissolved and slightly syrupy; cool completely. Blend frozen lemon juice cubes with cooled syrup until creamy; freeze until firm.
Make lemon chips: coat lemon slices in powdered sugar, arrange on a silicone mat, and dry for 2–3 days (or dehydrate at 120°F / 49°C for about 3 hours).
Make cookie cups: whisk egg whites with 100 g sugar, then stir in flour. Spoon rounds onto a silicone mat and bake at 350°F / 175°C for 10–12 minutes. Shape into cups while warm; cool.
Scoop sorbet into cooled cookie cups and garnish with lemon chips before serving.
Dietary Information
Nutrition Facts (per serving, approx.)
- Calories: 240 kcal
- Carbohydrates: 40 g
- Fat: 4 g
- Protein: 3 g
- Sugar: 30 g
- Sodium: 20 mg