Sparkling Lemon Sorbet
Lemon sorbetto, or simply sorbetto as it is known here in Sardinia, is an example of one of the purest and simplest sorbets (originally made from just three ingredients: water, sugar, and lemon) that has become mass-produced.
Equipment
- Ice cream maker
Ingredients
- 6 whole lemons
- Zest of 1 lemon, preferably organic
- 1 1/4 cups granulated sugar
- Scant 1/2 cup water
- Scant 1 cup carbonated water (use a salty brand like San Pellegrino)
Instructions
- If you wish to serve this inside the lemons, cut off 1⁄2 inch (1 cm) from the bottom of the fruits to create a flat surface for them to stand upright. Cut the top off (about 1 inch [2 cm] here to create a good hat) and reserve it as a lid. Scoop out all of the flesh as if preparing a Halloween pumpkin and press the flesh through a sieve to obtain the juice for your sorbetto. You'll need 1 cup of lemon juice for the recipe. Freeze the lemon shells before using them to serve the sorbet; they look much more effective slightly frosty and will keep the sorbetto colder longer.If not serving in the lemons, juice enough lemons to get 1 cup fresh lemon juice.
- In a small saucepan over medium heat, combine the lemon zest, sugar, and still water and bring to a boil. Simmer until syrupy, 3 to 5 minutes.
- Using a fine-mesh sieve, strain the syrup into a bowl and discard the zest. Stir in the lemon juice and the carbonated water.
- Chill the mixture until cold, at least 2 hours.
- Dump into an ice cream machine and churn according to the manufacturer’s instructions until thick and slushy, about 30 minutes.
- Serve immediately, in the hollowed-out lemons, if desired.
Nutrition
Serving: 1serving | Calories: 193kcal | Carbohydrates: 52g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 12mg | Fiber: 3g | Sugar: 44g