by Eric Gower
from The Breakaway Cook
(William Morrow, 2007)
Makes slightly less than 1 quart
This lemony, aromatic sorbet never fails to elicit requests for the recipe. The bouquet of the star anise pairs nicely with the lemon and tempers the sweetness of the sorbet.
Note: Thoroughly chill the lemon mixture before pouring it into the ice-cream maker. Serve it with jasmine biscotti and a small piece of seasonal fruit.—Eric Gower
convert Ingredients
2 cups water
1 cup organic cane sugar or white sugar
1/2 cup brown sugar
1 tablespoon finely ground star anise
Zest of 1 lemon, preferably Meyer, chopped (about 1 tablespoon)
1 1/2 cups lemon juice (about 6 large Meyers or a few more regular lemons)
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Directions
1. Bring the water to a boil in a small saucepan. Add the cane sugar, brown sugar, and star anise and cook for about a minute, until the sugars dissolve.
2. Transfer to a bowl and cool in an ice bath. Pour through a fine sieve into a 1-quart or larger plastic or glass bottle. Add the lemon zest and juice. Shake and set in the freezer for about 20 minutes to get it nice and cold or for several hours in the fridge.
3. When it’s icy cold, pour into an ice-cream maker and follow the manufacturer’s directions. Transfer to a plastic tub and freeze for a few hours before serving. Keeps for a month.
Recipe © 2007 by Eric Gower. All rights reserved.
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