Lemon Sorbet Recipe

Lemon Sorbet Recipe

This recipe yields approximately 4-6 servings.

Equipment:

• Medium saucepan
• Whisk
• Blender or immersion blender (optional, but recommended for a smoother texture)
• Fine-mesh sieve (optional, but recommended)
• Ice cream maker (highly recommended for the best texture)
• Airtight container for storage

Ingredients:

• 1 1/2 cups (300g) granulated sugar
• 1 1/2 cups (360ml) water
• 1 1/4 cups (300ml) freshly squeezed lemon juice (from 5-6 large lemons)
• 2 tablespoons finely grated lemon zest (from 2-3 lemons)
• Pinch of salt (optional, to enhance flavor)

Instructions:

Step 1: Prepare the Simple Syrup

1. In a medium saucepan, combine the granulated sugar and water.
2. Place the saucepan over medium heat. Stir continuously with a whisk until the sugar is completely dissolved. This process should take about 3-5 minutes.
3. Once the sugar is dissolved, turn off the heat. Do not let the mixture boil vigorously. This creates a “simple syrup,” which will prevent the sorbet from becoming icy.

Step 2: Infuse with Lemon Flavor

1. Add the finely grated lemon zest to the hot simple syrup.
2. Stir the mixture and let it sit for at least 30 minutes, or up to an hour, to allow the lemon zest to fully infuse its oils and flavor into the syrup. The longer it sits, the more intense the lemon flavor will be.

Step 3: Combine with Lemon Juice

1. After the mixture has steeped, strain the simple syrup through a fine-mesh sieve into a large bowl. This will remove the lemon zest, leaving you with a smooth syrup.
2. Add the freshly squeezed lemon juice and the pinch of salt (if using) to the strained syrup.
3. Whisk everything together until well combined.

Step 4: Chill the Mixture

1. Cover the bowl and refrigerate the lemon mixture for at least 4 hours, or preferably overnight. It is crucial for the mixture to be very cold before it goes into the ice cream maker. This will ensure a smooth, creamy texture and a faster churning time.

Step 5: Churn the Sorbet

1. Pour the chilled lemon mixture into the frozen bowl of your ice cream maker.
2. Churr according to the manufacturer’s instructions, which is typically about 15-25 minutes. The sorbet will thicken and take on a soft-serve consistency.

Step 6: Freeze for a Firmer Texture

1. Transfer the churned sorbet to a freezer-safe, airtight container.
2. Place the container in the freezer for at least 2-4 hours to allow it to firm up to a scoopable consistency.

Step 7: Serving

1. Before serving, let the sorbet sit at room temperature for a few minutes to soften slightly, making it easier to scoop.
2. Serve the sorbet in a chilled bowl, a waffle cone, or a waffle bowl as shown in the picture. Garnish with a fresh mint sprig and a slice of lemon for an extra touch of elegance.

Enjoy your delicious homemade lemon sorbet!