Lemon Sorbetto
With just a handful of simple ingredients, this lemon sorbet recipe is a delightful treat that is both tangy and refreshing. Perfect for warmer days or anytime you need a burst of citrusy goodness, this homemade sorbet is easy to make and sure to please your taste buds. Just a few easy steps and you'll be enjoying a bowl of this delicious, icy dessert in no time.
— Constant Cookbook
Ingredients
- 3 cups water
- 2/3 cup sugar
- 1 tsp. grated lemon zest
- 1/2 cup fresh lemon juice, strained
Instructions
- In a small saucepan over medium heat, combine 1 cup of the water and the sugar and bring to a simmer. Reduce the heat to low and simmer, stirring occasionally, until the sugar is dissolved, about 4 minutes.
- Pour the sugar syrup into a bowl and let cool. Stir in the remaining 2 cups water, the lemon zest and lemon juice; cover and refrigerate until chilled, about 3 hours or for up to 24 hours.
- Pour the mixture into an ice cream maker and freeze according to the manufacturer&rsquo;s instructions. The <i>sorbetto</i> can be served immediately, directly from the ice cream maker, when it is still soft and very fruity tasting. Or, you can transfer the <i>sorbetto</i> to a freezer-safe container, cover and freeze until firm, at least 3 hours or for up to 2 days, before serving. Let soften slightly before serving. Makes about 1 quart; serves 6.
- Adapted from Williams-Sonoma <i>Essentials of Italian</i> by Michele Scicolone (Oxmoor House, 2007).
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