Traditional Italian Lemon Sorbet
User Reviews
5
Traditional Italian Lemon Sorbet
Description
This Traditional Italian Lemon Sorbet uses freshly peeled lemon zest and freshly squeezed lemon juice combined with a sugar-water syrup cooked to dissolve the sugar. The lemon zest is gently cooked in the syrup to infuse flavor without bitterness. After cooling and straining out the zest, the lemon juice is mixed in, then the whole mixture is blended for a few minutes to incorporate air, which softens the texture of the final frozen sorbet.
When churned in an ice cream maker, the mixture forms a smooth, slightly icy sorbet with bright lemon flavor and subtle sweetness. Without an ice cream maker, the sorbet would require manual stirring during freezing to maintain texture. This sorbet balances tartness and sweetness and delivers a clean, fresh citrus taste with an airy mouthfeel.
This lemon sorbet serves as a dessert on its own or as a palate cleanser between courses. It can be enjoyed on hot days or used as a light, dairy-free frozen treat.
Ingredients
- 180 g granulated sugar ⅞ cup
- 230 ml water 1 cup
- 150 ml lemon juice ~⅔ cup (4 lemons)
Instructions
The Basic Preparation
- Wash the lemons very carefully then dry them. With the help of a peeler, remove the lemon peel, being careful NOT to remove the white, bitter part. Set aside.
- Cut the lemons in half and squeeze them to collect the juice. If you have a juice extractor you can use it to have a more concentrated, tasty and slag-free juice. You should get about 150 ml of lemon juice.
- Place in a saucepan 230 ml (1 cup) of water, 180 g (⅞ cup) of granulated sugar and the lemon peels. Cook over low heat for about 5 minutes, stirring constantly, until the sugar has dissolved completely. Turn off the heat and let it cool.
- Filter the lemon juice with a colander then add the syrup without the lemon zest. Mix really well.
- Pour the mixture into a blender and blend everything for about 3 minutes. In this way the mixture will incorporate more air and the sorbet will be creamier.
How to Make Lemon Sorbet WITH Ice Cream Maker
- Now if you have an ice cream maker, pour the mixture into the machine and start it. It will take about 40 minutes, depending on the model. After the necessary time, your creamy Italian Lemon Sorbet is ready!
How to Make Lemon Sorbet WITHOUT Ice Cream Maker
- Pour the blended mixture into the previously frozen stainless steel container. Place in the freezer for about 4 hours. Every 30 minutes you have to break the frozen surface. So remove the sorbet from the freezer and mix using a hand whisk or a low speed electric whisk. This step is necessary in order not to create ice crystals in the sorbet and to have a creamy result. Obviously this is a bit more laborious process, but it's worth it. You will surely have an exquisite authentic Lemon Sorbet!
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 121 kcal
% Daily Value*
| Calories | 121kcal | 6% |
| Carbohydrates | 32g | 11% |
| Protein | 0.1g | 0% |
| Fat | 0.2g | 0% |
| Saturated Fat | 0.01g | 0% |
| Polyunsaturated Fat | 0.01g | 0% |
| Monounsaturated Fat | 0.002g | 0% |
| Sodium | 2mg | 0% |
| Potassium | 27mg | 1% |
| Fiber | 0.1g | 0% |
| Sugar | 31g | 62% |
| Vitamin A | 2IU | 0% |
| Vitamin C | 10mg | 11% |
| Calcium | 3mg | 0% |
| Iron | 0.03mg | 0% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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