Classic Lemon Sorbet Without an Ice Cream Maker
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Source: https://recipheon.com/en/recipes/desserts/classic-lemon-sorbet-without-an-ice-cream-maker
About this recipe
This classic lemon sorbet made without an ice cream maker has an intense flavor, light texture, and simple preparation. Fresh lemon juice and zest combine with cooled sugar syrup to make a refreshing dessert in an ordinary home freezer. Stirring the mixture several times as it freezes is the key to a delicate texture and keeps the ice crystals small. Serve the sorbet in chilled dessert glasses after letting it temper for a few minutes.
Ingredients
Servings: 4
Sorbet
250 ml freshly squeezed lemon juice, strained
finely grated zest of 2 lemons, yellow part only
250 g sugar
300 ml water
Steps
Wash and dry the lemons. Finely grate only the yellow zest from 2 of them, then squeeze 250 ml juice and strain it through a fine-mesh sieve to remove the seeds and larger strands of pulp.
Combine the water, sugar, and lemon zest in a saucepan. Heat over medium heat, stirring until the sugar dissolves completely; bring the syrup to a gentle boil and cook for 2 minutes, then remove from the heat.
Stir the lemon juice into the hot syrup. Pour the liquid into a wide, shallow container suitable for freezing, leaving at least 2 cm of headspace.
Let the container stand for 20 minutes, until the mixture is no longer hot, then cover tightly and place in a freezer set to about −18°C for 45 minutes.
Remove the container and stir the mixture vigorously with a fork or whisk, breaking up the frozen edges. Repeat every 30–40 minutes for the next 3 hours, until the sorbet is evenly frozen and smooth, with no large ice crystals.
Cover the container and freeze the sorbet for another 1–2 hours, until firm but still scoopable. If it becomes harder, let it stand at room temperature for 5–10 minutes before serving and scoop it with a clean spoon.
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