Once only used as a palate cleanser, sorbets are served for dessert these days too. Most Sorbets are placed directly in the freezer and stirred a lot to keep them from freezing solid. For a much smoother version, this recipe is made in an ice cream maker. Enjoy this Lemon Sorbet. It’s particularly enjoyable after a spicy meal on a hot day.
- 1 cup sugar
- 1 cup water
- 2 cups lemon juice (approximately 12 medium lemons*)
- 3-4 lemons (zested**)
Bring the water and the sugar just to a boil in a medium saucepan over high heat, stirring until the sugar dissolves. This will take about 10 minutes. Remove from the sauce pan from the heat. Place the pan on a wire cooling rack to cool. If in a hurry, place the pan in big bowl of ice. Stir the syrup until it cools. Add the lemon juice and zest. Stir until well combined. Carefully pour the mixture in a resealable, non-metal container.
Refrigerate it for at least 2 hours.
Once the mixture is completely chilled, process it according to your ice cream machine manufacturer's instructions.
Notes in the Margin:
You may substitute limes for the lemons making a Lime Sorbet. Key Limes will add a great flavor addition to this recipe. Your sorbet will also be yellow, as Key Limes are more yellow than green.
*Use juice from 3-4 lemons. Use bottled lemon juice for the remaining juice needed.
**I used the zest of 4 lemons and my sorbet was definitely mouth-puckering, but still deliciously sweet. If you'd prefer a less tart sorbet, use less lemon zest or add more sugar.
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