With the lemon sorbet they close in the best way summer dinners. Fresh and delicate, everyone likes it! Few ingredients, few steps for a guaranteed result. With a few caramelized zestas it becomes even more special.
Ingrediants
- 600 ml of water
- 250 ml of lemon juice
- 260 g of sugar
- 3 lemons (zest)
The lemon sorbet it’s a nice way to end a dinner. Fresh, delicate and easy to prepare. In this recipe we propose it without using egg whites; if you want to get a more compact and silky texture you can add a thickener. We suggest the flour of carob seeds, easily available in natural product stores or in those specializing in ice cream products.
For this preparation, a home ice cream maker with compressor is required. If you don’t have an ice cream maker try our lemon sorbet recipe without ice cream maker. Among the most popular and simple sorbets to prepare in the summer, do not miss the strawberry sorbet.
As always, the quality of the raw material is essential. For this recipe we recommend using organic lemons, if you have the chance choose lemons from Sorrento you hate Amalfi, also using the peel in the mixture you will have a sublime result. If you caramelize a few zestas for decoration, the sorbet will be a masterpiece!
OTHER TASTY RECIPES: Yogurt ice cream, Cream ice cream, Hazelnut ice cream
How to prepare: Lemon sorbet
- Execution
- easy
- Preparation time
- 20 min
- Portions
-
4 – 6
How to prepare: Lemon sorbet
To prepare the lemon sorbet, start by making zestos from the peel (be careful to avoid the white part) and squeeze the lemons. In a saucepan, combine the sugar, lemon zest and water. When the sugar has dissolved, leave the mixture on the heat for a few more minutes. Let the resulting syrup cool.
Add the lemon juice and pour the mixture into the ice cream maker. Let it stir for the necessary time.
Serve your lemon sorbet with some caramelized zestas.
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