Lemon Sorbet
Anyone who’s been to New York City in August knows that one of the best ways to cool down is by spooning up the ubiquitous Italian ice sold by pushcart vendors all over town. Unfortunately, it’s mostly disappointing and is never as good as what you can easily make at home. This sorbet captures the taste of fresh lemons better than anything you’ll find on the street.
I like my Lemon Sorbet tangy. If you prefer it sweeter, you can add another 1/4 cup (50 g) of sugar.
Recipe information
Yield
makes about 1 quart (1 liter)
Ingredients
Preparation
Step 1
In a medium, nonreactive saucepan, mix 1/2 cup (125 ml) of the water and the sugar. Grate the zest of the 2 lemons directly into the saucepan. Heat, stirring frequently, until the sugar is completely dissolved. Remove from the heat and add the remaining 2 cups (500 ml) water, then chill thoroughly in the refrigerator.
Step 2
Stir the lemon juice into the sugar syrup, then freeze the mixture in your ice cream maker according to the manufacturer’s instructions.
Perfect Pairing
Step 3
Freshly made Raspberry Granita (page 157) makes a lively partner and stands up well to the puckery lemon flavor.
