Tuesday, June 10, 2014

soft lemon sorbet

This sorbet is delicious, no doubt about it.  My oldest made it last night for the sister missionaries.  It had the perfect tartness but was also very sweet.  Just right for the start of summer and went well with the summer salads we served.  I wish I had pulled out some Nilla wafers to serve alongside this sorbet.  Would've been a nice touch.

soft lemon sorbet (Cuisinart)
2 cups sugar
2 cups water
1 1/2 cups freshly squeezed lemon juice
1 tablespoon finely chopped lemon zest

Combine the sugar and water in a medium 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 large 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 Cuisinart Automatic Frozen Yogurt Ice Cream & Sorbet Maker on, pour the lemon mixture into freezer bowl through ingredient spout and mix until thickened, about 25 to 30 minutes.

Note:  Melts quickly; serve and eat right away.

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