Lemon Sorbet Recipe - Cooking Index
Lemon Sorbet Recipe - Cooking Index
| Peel of 1 lemon - diced small | ||
| 1 cup | 237ml | Water |
| 1/2 cup | 99g / 3.5oz | Sugar |
| 1/2 cup | 118ml | Lemon juice |
| 1/2 cup | 118ml | Mineral water |
| Lemon peel twists to garnish |
Make a syrup by combining the finely diced lemon peel with the water and the sugar in a non-corrosive pan. Bring to a boil, reduce heat and simmer for 5 minutes. Remove from the heat and let cool. Combine the syrup with the lemon juice and the mineral water.
At this point, use one of two steps. Either use an ice cream maker and follow the manufacturer's instructions. Or, place in a tall canister and put in the freezer. Freeze for 1 1/2 hours. Remove, stir and beat briefly with a whisk. Return to the freezer and repeat the beating process after another 50 minutes. You may have to repeat this three or four times. The more you beat your sorbet, the more air is being incorporated and hence the lighter the finished product. Keep in the freezer above your fridge rather than a deep freeze otherwise you'll get a finished product that is hard. If you only have a deep freeze, place sorbet in fridge for 1 to 2 hours before serving.
Will keep for 3 or 4 days.
NOTE: The author from whom I adapted this recipe suggested that you do not use a deep freeze or any free standing when making sorbets because the temperatures are too cold. However, I have had no success making a sorbet from scratch in a fridge-freezer. I use my chest freezer and mix more often than is called for. When the sorbet is ready, then I transfer it to the fridge freezer for keeping it.
Adapted from Jim Tarantino, "Sorbets!"
Source:
Emeril Lagasse
Average rating:
Unrated, please add a rating
Submit your rating:
Click a star to rate this recipe.