Creponne Oranaise - Lemon Orange Blossom Sorbetto

Name: Creponne Oranaise - Lemon Orange Blossom Sorbetto
Prep time: 8 h 10 min
Cook time: 10 min
Total time: 8 h 20 min
Cuisine: European, Mediterranean
Ingredients:  500 mL water (2.1 cups water);  1 cup sugar;  Juice of 2 lemons;  Zest of 2 lemons;  2 tablespoons orange blossom water;  2 egg whites;  A pinch of salt

13 steps

Prep:8h 10minCook:10min

This delicious lemon sorbet is famous from my beautiful city of Oran, Algeria. It was invented by Gilbert Soriano, the owner of Crème l’Oranaise. The recipe is so simple using only a few ingredients and if you do not have an ice cream maker, you can still make this delicious sorbet using a handheld mixer or a blender. The flavor tastes like home with the infusion of orange blossom water. An absolute must try!

Updated at: Thu, 17 Aug 2023 09:45:22 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Moderate

Glycemic Load

Moderate

Nutrition per serving

Calories103.7 kcal (5%)

Total Fat0 g (0%)

Carbs26.1 g (10%)

Sugars25.3 g (28%)

Protein0.9 g (2%)

Sodium41.6 mg (2%)

Fiber0.2 g (1%)

% Daily Values based on a 2,000 calorie diet

Ingredients

8 servings

500 mLwater

1 cupsugar

2 tablespoonsorange blossom water

2egg whites

salt

Instructions

Step 1

1. In a saucepan, combine the water and sugar. Heat over medium heat, stirring constantly, until the sugar dissolves completely. This will create a simple syrup. Remove from heat and let it cool.

Step 2

2. In a mixing bowl, combine the lemon juice, lemon zest, and orange blossom water.

Step 3

3. Gradually pour the cooled simple syrup into the lemon mixture while stirring continuously.

Step 4

4. In a separate mixing bowl, beat the egg whites with a pinch of salt until stiff peaks form.

Step 5

5. Gently fold the beaten egg whites into the lemon mixture until well incorporated.

Step 6

6. Pour the mixture into a shallow, freezer-safe dish or a metal baking pan. Make sure the container is large enough to allow for easy stirring and freezing.

Step 7

7. Place the dish in the freezer and let it partially freeze for about 1-2 hours, or until the edges start to set.

Step 8

8. Take the partially frozen mixture out of the freezer and use a fork to break up any ice crystals that have formed. Stir vigorously to incorporate air and prevent large ice crystals from forming.

Step 9

9. Return the dish to the freezer and repeat the process every 30 minutes for the next 2-3 hours. Each time, break up the forming ice crystals with a fork and stir the mixture thoroughly.

Step 10

10. After several rounds of stirring and freezing, the sorbetto should have a smooth, slushy consistency.

Step 11

11. Once the sorbetto reaches the desired consistency, cover the dish tightly with plastic wrap or transfer it to an airtight container. Freeze for an additional 2-4 hours, or until the sorbetto firms up.

Step 12

12. Serve the sorbetto in bowls or cones and enjoy!

Step 13

Incorporating the beaten egg whites will help add airiness and texture to the sorbetto. Make sure to fold them in gently to maintain the lightness of the mixture.