Thursday, January 31, 2013
I had a little buyers remorse after getting my Cusinart Ice Cream Maker with a nice Williams-Sonoma Gift Card I received for Christmas. Ice cream is so high in calories and fat... so rich!
Last week, the Raspberry Sorbet I made for husband was a hit and I felt a bit less guilty making and serving that. It was so simple... frozen raspberries, sugar, and water. This week... Pucker Up, People! It's time for Lemon Sorbet. I bought six medium/large lemons at the grocery store last Saturday. Unfortunately by the time I got around to making this treat, one of my lemons was growing a healthy crop of green mold! Darn it! I made just a half a recipe since my lemons yielded only one cup of lemon juice. I altered the recipe just a tad when I made this.
The original recipe link is HERE.
1 1/2 cups granulated sugar
1 1/2 cups water
1 cup freshly squeezed lemon juice
1 1/2 tablespoons finely grated lemon zest (from two lemons approximately)
Combine the sugar and water in a large saucepan and bring to a boil over medium-high heat. Reduce heat to low and simmer without stirring until the sugar dissolves, about 3 to 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 and zest; stir to combine. Turn the machine on. Pour the lemon mixture into the freezer bowl, and mix until the mixture thickens, about 25 to 30 minutes. The sorbet will have a soft texture similar to a freshly scooped Italian ice. If a firmer consistency is desired, transfer the sorbet to an airtight container and place in freezer for about 2 hours.
Remove from freezer about 15 minutes before serving.