Ingredients for - Lemon Sorbet
How to cook deliciously - Lemon Sorbet
1. Stage
Place sugar and water in a small saucepan; bring to a boil over medium heat, stirring constantly. Reduce heat, and simmer, uncovered, for two minutes. Cool completely. Editor’s Tip: For precise sugar measurements, consider buying a refractometer. This inexpensive kitchen gadget is useful when gauging how much sugar is already in your fruit puree (remember that this can vary, depending on fruit ripeness). For reference, the ideal sugar concentration of sorbet is between 20% and 30%.
2. Stage
Stir in lemon zest and juice until the puree mixture is uniform, with the consistency of a smoothie. Fill the container cylinder of your ice cream maker no more than two-thirds full. Freeze according to manufacturer's directions.
3. Stage
Transfer sorbet to a freezer container, leaving room at the top for it to expand slightly. Freeze for four hours. Serve in cookie cups with lemon wedges, and top with additional lemon zest, if desired. Editor’s Tip: If your ice cream maker has room, place your freezer-safe container in the canister before adding the fruit puree. This will save you a step of having to transfer the sorbet directly from the ice cream maker, and it will prevent the sorbet from melting.
