Homemade Lemon Sorbet
Prep/ Cooking Time:
Serves: 4
Ingredients:
- 2 ½ Cups Water, divided
- 1 ¼ Cups sugar, (reduce to 1 cup if using Meyer Lemons)
- 1 tbsp Lemon Zest
- 1 Cup Freshly Squeezed Lemon Juice
- 8 Lemons, for the shells
Method:
Sorbet:
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In a medium saucepan over medium heat, combine ½ cup of water and the granulated sugar.
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Add the lemon zest, and heat while stirring until the sugar is completely dissolved.
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Remove the saucepan from heat and stir in the remaining 2 cups of water.
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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).
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Once chilled, mix in the lemon juice to the sugar syrup.
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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).
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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.
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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.
Lemon Shells:
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Slice off the top ⅓ of each lemon and set them aside.
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Hollow out each lemon just inside the rind, carefully removing the flesh without puncturing the lemon.
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Collect the lemon juice and flesh and strain it using a juicer or citrus strainer.
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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.
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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.
- Enjoy your refreshing Lemon Sorbet served in these delightful frozen lemon shells!
