Lemon sorbet is a refreshing, tart dessert. This recipe makes only three servings but the frozen custard keeps well in an airtight container for up to one week if stored properly.
Lemon sorbet is a refreshing and delicious dessert that can be made without an ice cream maker.
I realize that in a week where the most public spaces part sludge, part abyss, you might not have frozen desserts on your mind, but I cannot hide what we are: year-round ice cream people. Maybe it’s just the peculiarity of a steam-heated apartment, keeping it a balmy 78 degrees in here all winter, but snow on the ground has never kept us from cold treats, especially sorbet of lemon, which tastes the way beams of sunlight feel on your skin.
We’ve been making it fairly regularly since I made the impulsiest impulse purchase* of a fancy ice cream maker in the early lockdown days of a fancy ice cream maker, tweaking the recipe from David Lebovitz’s perfect Perfect Scoop [Amazon, Bookshop, More] until it’s exactly as full-bodied and robustly tart-sweet as we like it. What makes it unique from other recipes is the addition of zest to the simple syrup, which gives it a stronger taste. I drain off both the zest and the pulp from the lemon juice, making sure there are no papery specks in the finished sorbet. Over the past several weeks, I’ve forced bowls of this into the hands of various friends, and I enjoy seeing the look of astonishment on their faces when they realize how strong the taste is. Consider it a wintery lemonade.
* Let me make it abundantly clear that a fancy ice cream maker sits squarely on the want side of the need-want continuum. We love ours but hardly think it’s a Top 10 kitchen item. Ice cream makers fall into two categories, well, three if you consider those old-school hand-cranked salt-chilled things, but I’m going to focus on the electric machines here. The first have bowls that you have to freeze for 1 to 2 days before using. The ice cream still needs to finish freezing in the freeze after it has churned. You can use them once and then they have to chill again for a couple days before you make another batch. I had a standalone one from Cuisinart at one point, and later the Kitchen Aid attachment. They work fine but the fancier (also bigger and much heavier) kind I impulse-bought comes with a compressor, so it fully freezes into ice cream in the machine in 30 to 45 minutes and also requires no advance planning to use, or use again. [Amazon, Bed, Bath & Beyond, Williams-Sonoma, More]
Previously
Deviled Eggs, 6 months ago Plush Confetti Cupcakes from a year ago Roasted Squash with Ginger and Tofu, 2 years ago Baked Buffalo Wings from 3 years ago Banana-Oat Weeknday Pancakes, 4 years ago 5 years ago today: An Easier Cookie-Making Method 6 years ago: Leek, Ham, Cheese, and Egg Bake and Pecorino and Black Pepper Spaghetti Pie Fried Egg Salad with Caramelized Onion and Gruyere Biscuits from 7 years ago Homemade Dulce de Leche and Cheese Blintz from 8 years ago 9 years ago: Dark Chocolate Sables and White Bean Pasta with Garlic-Rosemary Oil Potato Chip Cookies from ten years ago Chocolate Peanut Spread, 11 years ago (Peanutella) Tomato Sauce with Butter and Onions and Ricotta Muffins from 12 years ago Bittersweet Chocolate and Pear Cake with Chicken Milanese with an Escarole Salad from 13 years ago Leek and Swiss Chard Tart with Key Lime Cheesecake from 14 years ago Icebox Cake, 15 years ago
sorbet of lemon
1 cup granulated sugar, plus up to 1 1/4 cup if you want it sweeter, according to David Lebovitz’s original recipe. I use less, but taste it beforehand to make sure it’s not too sour for you before churning. Because freezing mutes tastes, you’ll want it to taste somewhat sweeter than the finished sorbet. David can also help you make ice cream without using an ice cream maker.
- 2 1/2 cups (590 g) cold water (distributed)
- 175 grams granulated sugar, 14 teaspoons
- Approximately 6 lemons, finely grated zest and juice
Combine 1/2 cup of water, all of the sugar, and the finely grated lemon zest in a small saucepan. Heat, stirring constantly, until the sugar has entirely dissolved, generally just as it starts to boil. Chill the remaining 2 cups of cold water in the mixture entirely. [I hurry this by hurriedly placing the pot in the snow on our patio.] [It’s rather rapid!]
Juice the lemons through a fine mesh strainer over a big bowl (or a 4-cup measuring cup) until you get 1 cup pulp-free juice. Chill this as well, until the syrup is completely chilled. Using a strainer, drain the cold syrup, discarding the zest before adding it to the lemon juice.
In an ice cream machine, freeze the mixture according to the manufacturer’s instructions.
Lemon sorbet is a refreshing dessert that is made from lemon juice, sugar, water and egg whites. The ingredients are mixed together to create a thick cream. Reference: lemon sorbet ingredients.
Frequently Asked Questions
What is lemon sorbet made of?
A: Lemon sorbet is a frozen dessert made from lemon juice, sugar and water.
Is lemon sorbet good for you?
A: Yes, lemon sorbet is a great way to get your daily intake of Vitamin C.
What is the difference between sherbet and Italian ice?
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