Like making intense lemonade with a detour through the ice cream maker.
Making lemon sorbet is like makinglemonadewith a detour through the ice cream maker.
As a major lemonade fan, lemon sorbet was a logical choice.
Elise Bauer
Lemon sorbet is pretty intensesweet and acidic.
I can see why it is often used as a palate cleanser between meal courses.
It is best eaten in small amounts.
Remove from heat, let cool, strain out the lemon zest.
Mix in the lemon juice.
Chill, either in the refrigerator, or by placing in a metal bowl over an ice bath.
Once the mixture has thoroughly chilled, freeze in your ice cream maker according to the manufacturer’s instructions.
Then take a fork and fluff it up, returning it the the freezer to freeze firm.
Then put in a food-processor or blender to process until smooth.
Place sorbet in an airtight container and freeze until ready to serve.
Scoop out preferably with a melon-baller.
