Lemon meringue sorbet

PT10M

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Ingredients

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1
Add the ingredients to a blender and blitz on a low speed for 10 seconds to incorporate - do not over-mix the egg white
2
Pass through a fine sieve and freeze in a Pacojet container 1 hour before use
3
Once ready to serve, process the sorbet in the Pacojet, then rocher and blowtorch for an Italian meringue-style finish
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