Boil sugar, water and lemon peel for about 5 minutes. Let cool. Add lemon juice and aquavit and freeze, in a sorbet machine if available. Works well in freezer too, put mixture in glass casserole dish, stir often so that ice crystals do not form.
When the sorbet is half frozen, stir in the lightly beaten egg white and finish freezing. Serve aquavit sorbet in individual serving glasses, garnish with lemon peel, cookies, etc.
Zest Note: When shredding the zest, make sure no white pith is included, it will make sorbet bitter.
Lemon Shells: Traditional way of serving, these are made by slicing a "lid" off the top of each lemon and removing insides, then freeze shells then pack them with sorbet and refreeze.
Originally Submitted
11/14/2005
5 Out of 5 from
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