Homemade Lemon Sorbet
Β
Prep/ Cooking Time:
Serves: 4
Ingredients:
- 2 Β½ Cups Water, dividedΒ
- 1 ΒΌ Cups sugar, (reduce to 1 cup if using MeyerΒ Lemons)
- 1 tbspΒ Lemon ZestΒ
- 1 Cup Freshly Squeezed Lemon JuiceΒ
- 8 Lemons, for the shellsΒ
Method:
Sorbet:Β
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In a medium saucepan over medium heat, combine Β½ cup of water and the granulated sugar.Β
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Add the lemon zest, and heat while stirring until the sugar is completely dissolved.Β
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Remove the saucepan from heat and stir in the remaining 2 cups of water.Β
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Pour the mixture into a medium bowl and refrigerate until chilled (to avoid this skip add ice cold water in Step 1).Β Β
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Once chilled, mix in the lemon juice to the sugar syrup.Β
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If you have an ice cream mixer, transfer the mixture to the churner bowl and churn according to the manufacturer's instructions (usually around 30-40 minutes).Β
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If you do not have an ice cream mixer, transfer the mixture to a large metal loaf pan and place in the coldest part of your freezer. Every couple of hours, place the mixture in your blender/food processor (or use a stick blender) to blend and break up the ice crystals until frozen. After 6 hours you will no longer have to blend the mixture. Β
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After churning or blending, transfer the sorbet to a sealed, airtight container and freeze until it's ready to be served.Β
Lemon Shells:Β
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Slice off the top β
of each lemon and set them aside.Β
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Hollow out each lemon just inside the rind, carefully removing the flesh without puncturing the lemon.Β
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Collect the lemon juice and flesh and strain it using a juicer or citrus strainer.Β
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Make a shallow cut on the bottom of each lemon shell to ensure they sit upright without tipping over when placed on a plate.Β
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Freeze the lemon shells for at least 2 hours or overnight. The frozen shells will help maintain the sorbet's texture when serving.Β
- Enjoy your refreshing Lemon Sorbet served in these delightful frozen lemon shells!Β
