Lemon Sorbet
Here is a recipe to cleanse your palate between or after meals! "Lemon Sorbet". Lemon sorbet is the easiest dessert to make at home.
The basic formula is: Water + sugar + fruit = sorbet. Water ices are based on a flavoured sugar syrup and are thus much quicker and easier to make. For me lemon zest is a must here because they give the lemon sorbet a more refined texture. when entertaining I serve Lemon Sorbet in a real lemon shell to make it more attractive.
Ingredients:
- 2 cups water
- 2 cups sugar
- 1,5 - 2 cups freshly squeezed lemon juice
- 1-2 tablespoons lemon zest
How To:
Bring water and sugar to a boil in a small saucepan and boil until the sugar dissolves. Remove from the heat, and cool. Combine the syrup with the lemon and zest and pour into the bowl of an ice cream maker.
Churn according to the manufacturer's instructions. After the sorbet is made, transfer to an airtight container. Cover tightly and freeze until ready to serve.
If you dont have an ice cream maker, you may transfer it into a storage container and freeze for 2-3 hours. When the sorbe has frozen, remove and stir it with a whisk or a fork, then return to the freezer and stir about once every hour for about 4 hours.
Cut off the top of the lemon and reserve for the "cap." Hollow out each lemon by using a spoon or knive, circle the flesh (being careful not to puncture the lemon). Remove juice and flesh.
Make a slight cut on the bottom of each lemon shell to make them sit straight and not fall over when placed on a plate. Freeze the shells at least one hour or overnight. Then fill with sorbet and freeze again.
Bon Apetite!