Lemon Sorbet with Aquafaba

by Editorial Staff

Summary

Prep Time	10 mins
Cook Time	5 mins
Total Time	15 mins
Course	Dessert
Cuisine	European
Servings (Default: 4)

Ingredients

Instructions

Squeeze the lemons and grate the zest of one lemon.
Boil the water with sugar, lemon juice and lemon zest in a saucepan and simmer for about 5 minutes. Set the liquid aside and let it cool.
After the lemon mixture has cooled down, briefly froth the chickpea water with the mixer, add baking powder and 0.5 ml lemon juice and whip for 4 minutes until it is firm.
If you like, you can sieve the zest from the lemon-sugar-water. Now simply mix the liquid with aquafaba (chickpea water mixture) and freeze the mass or put it in the ice cream machine. The mixture does not have to be perfectly mixed, this is done later while stirring in the ice cream machine or by hand.

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.