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Rich, Tart Lemon Sorbet
[Photograph: Max Falkowitz]
The title says it all: this is a smooth, sweet-tart sorbet that's perfect for summer. Or dinner.
About the author: Max Falkowitz is the editor of Serious Eats: New York. You can follow him on Twitter at @maxfalkowitz.
About This Recipe
| Yield: | makes 1 quart |
| Active time: | 15 minutes |
| Total time: | 45 minutes |
| Special equipment: | ice cream machine |
| This recipe appears in: | Scooped: Rich, Tart Lemon Sorbet |
Ingredients
- 1 cup fresh juice from 6 lemons, chilled
- 1 tablespoon zest from 1 to 2 lemons
- 1 1/2 cups water (preferably filtered or distilled bottled), chilled
- 2 cups light (clear) corn syrup
- 1 tablespoon vodka or gin
- 1/2 teaspoon kosher salt
Procedures
-
1
Whisk all ingredients except salt together in a bowl until thoroughly combined. Add salt to taste. If water and lemon juice are not chilled, chill in refrigerator until cold.
-
2
Churn in ice cream machine according to manufacturer's instructions. Transfer to an airtight container and chill in freezer until firm, 2 to 3 hours.
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