Loading ...
Loading ...
Loading ...
ENGLISH
11
REFRESHING LEMON SORBET
•
3
/4 Cup Sugar
• ½ Cup Water,
well chilled
• ¼ Cup Carbonated
Mineral Water,
well chilled
• ½ Cup Freshly
Squeezed
Lemon Juice
• ½ Tbsp. Finely
Grated Lemon Zest
Combine the sugar and water in a medium saucepan
and bring to a boil over medium-high heat.
Reduce heat to low and simmer without stirring
until the sugar dissolves, about 3 – 5 minutes.
Cool completely.
This is called a simple syrup, and may be made ahead
in larger quantities to have on hand for making fresh
lemon sorbet. Keep refrigerated until ready to use.
When cool, add the lemon juice, mineral
water and zest; stir to combine.
Turn ELECTRIC ICE CREAM MAKER on, pour
mixture into Freezer Bowl and let churn
until thickened, about 30 minutes.
DO NOT ll the bowl more than ²/3 full, as the
mixture will expand during freezing process.
Makes approximately ve ½ cup servings.
VARIATION:
Fresh Pink Grapefruit Sorbet: Substitute ½ cup freshly
squeezed pink grapefruit juice for the lemon juice, and ½
tablespoon nely grated grapefruit zest for the lemon zest.
Add
1
/8 cup Orgeat Syrup to the mixture (Orgeat Syrup is
used for cocktails such as a Mai Tai or Scorpion and can
be found with the drink mixers in most grocery stores).
Loading ...
Loading ...
Loading ...