Tart Lemon Sorbet
This tart lemon sorbet (and we do mean tart!) is made with just sugar, lemons, and water yet makes a sophisticated dessert or palate cleanser. Definitely puckery and for those who love all things lemon.
Equipment
- Ice cream maker
Ingredients
- 1 1/4 cups water
- 6 to 9 ounces superfine sugar* (or blitz granulated sugar in a food processor until finely ground)
- Zest and juice of 8 lemons, preferably organic (about 1/4 cup zest and 1 1/4 cups | 300 ml juice)
Instructions
- In a medium saucepan over medium heat, bring the water, sugar, and lemon zest to a simmer, stirring until the sugar dissolves.
- Increase the heat to bring the syrup to a rolling boil and cook for 2 minutes.
- Remove from the heat and let it cool for a few minutes.
- Stir in the lemon juice and let the syrup cool completely and become infused with lemon, 2 to 3 hours.
- Pour the syrup through a fine sieve or strainer and into an ice cream maker. Discard the zest.
☞ TESTER TIP: There’s no need to chill the syrup prior to processing it in an ice cream machine.
- Churn according to the manufacturer’s instructions until you have a soft set or until the blade stops, 30 to 60 minutes.
- Spoon the tart lemon sorbet into an airtight, freezer proof container and freeze for at least 2 hours or overnight.
- Remove the container from the freezer 10 minutes before scooping and spooning it up.
Notes
How To Make This Tart Lemon Sorbet A Little Less Tart
We quite like the extreme tartness of this lemon sorbet. But we’re not going to lie to you. It’s lip-puckeringly, eye-twitchingly tart. If you prefer a little less tartness and a little more sweetness, amp up the amount of superfine sugar, using up to 9 ounces when making the syrup.Nutrition
Serving: 0.5cup | Calories: 158kcal | Carbohydrates: 43g | Protein: 1g | Fat: 0.4g | Saturated Fat: 0.04g | Monounsaturated Fat: 0.01g | Sodium: 5mg | Fiber: 3g | Sugar: 36g