Friday, November 7, 2014

Lemon sorbet

This sharp, fresh sorbet is perfect to serve as a palate cleanser or, with more sugar to taste, as a crisp, refreshing dessert.

* Makes about 1 pint
  • 2 large juicy unwaxed lemons, washed
  • 1/2 cup superfine sugar
  • 1 1/2 cups boiling water
Finely grate the zest of the lemons into a bowl. Squeeze the lemon juice (at least 3/4 cup) into the bowl and add the sugar and water. Stir well and leave for 1 to 2 hours in a cool place, stirring occasionally, until the sugar has dissolved. Chill.

Pour the mixture into an ice cream maker and process according to the manufacturer’s directions, or pour it into a freezer container and freeze following the hand-mixing method.

When the sorbet is firm, freeze it in a freezer container for 15 to 20 minutes or until ready to serve. If necessary, transfer it to the refrigerator 10 minutes before serving to soften.

This sorbet will not be good if frozen for longer than 2 to 3 weeks.

Variations:
  • Herb & lemon sorbet
To serve during dinner, prepare the basic recipe, adding 2 tablespoons finely chopped basil, mint, or dill before freezing.
  • Sweet lemon sorbet
For dessert eating, prepare the basic recipe, adding 1/3 to 1/2 cup more superfine sugar or to taste.
  • Lemon & lavender sorbet
Prepare the basic recipe, replacing the water with a lavender water. To make it, place 2 heaping tablespoons lavender heads in 1 cup boiling water, bring back to a boil, and turn off the heat. Let stand to infuse for 2 to 4 hours, stirring occasionally.
  • Citrus sorbet
Prepare the basic recipe, using equal quantities of a mixture of citrus fruits.
  • Lemon & vodka sorbet
Prepare the basic recipe, replacing 4 tablespoons of the juice with vodka.