Lemon and Cardamom Sorbet

Dairy-Free Lemon and Cardamom Sorbet

Dairy-Free Lemon and Cardamom Sorbet is a refreshing change to citrus or lemon sorbet. It’s simple to make at home and so much nicer than anything you will ever purchase in the stores. This is a simple recipe which you can make either with or without an ice-cream maker.

Ingredients:

200 g caster sugar

300 ml water

3 lemons

1 tbsp. cardamom pods

1 egg white

Method:

Wash the lemons and then dry.

Grate the rind off all of the lemons and place into a saucepan. Leave some to decorate the top of the sorbet if you wish.

Juice the lemons and place to one side.

Either keep the cardamom pods whole or crush them in a pestle and mortar. If you decide to crush them, then discard the shell and break up the seeds slightly.

Place the sugar and water into the saucepan with the lemon rind and cardamom and place onto the heat. Bring it to the boil and stir until the sugar dissolves.

Decrease the heat and continue to simmer for 2 minutes.

Take the pan off the heat and leave to cool. Once cool, mix in the juice from the lemon to the syrup and then chill in the refrigerator. I usually make the syrup the night before and continue with the recipe in the morning!

If you kept the cardamom pods whole, then remove them from the syrup at this point. You may also decide to remove the lemon rind if you also don’t like to eat this as part of the sorbet.

Otherwise lightly whisk the egg white until it is just frothy. I use a food mixer for this. With the mixer still on pour the syrup into the mixer and let the egg white and syrup combine.

Once you have finished whisking you may find some of the rind is attached to your whisk. Remove this and place back into the syrup and then pour this into the ice cream machine as per instructions.

Transfer into the freezer.

Additional Notes:

How much of the lemon rind you leave in the sorbet is completely up to you. Grate it finely or coarse. Experiment to see what you prefer.

I often freeze my sorbet in small portions so one portion can be taken out at a time as required.

Decorate with lemon rind and a cardamom pod. It’s pretty and it helps you to remember the flavour!

This will last up to 2 weeks in a freezer.

Remember not to waste the egg yolks. Freeze them and save them for other recipes.

Try different fruit and flavour combinations.

Instructions without Ice Cream Machine:

Freeze the syrup for 4 hours until mushy.

Then remove from freezer and beat by hand or in a food processor until smooth.

Whisk the egg white until just frothy and then mix into the sorbet mixture before freezing again for 1 hour.

I check the sorbet at this point and mix again before freezing for another 3 hours.

Equipment Used:

KitchenAid Stand Mixer

Saucepan

Ice Cream Maker

Freezer containers.