Frozen Treat · Pied-Noir Lemon Sorbet
Créponné
Photo: Mczelmaw / Wikimedia Commons · CC BY-SA 4.0
Its name comes from crépon, a crinkled fabric, a nod to the fine, frosty texture that whipped egg white gives the lemon ice.
Créponné is a lemon sorbet whisked from beaten egg whites, sugar syrup infused with lemon zest, and fresh lemon juice, churned or hand-beaten until light and airy. Vendors and corner shops across Oran sell it in cups during the hot months as an icy, tart refresher.
Why it's made this way: Créponné is usually credited to Gilbert Soriano of the Crèmerie l'Oranaise in French-era Oran, though Annaba (Bône) also claims it. It became a pied-noir specialty that Algerian families kept making long after independence.
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