We attended a wedding last weekend and lemon sorbet was served as an intermezzo before the main course. I thought the sorbet was ridiculously good and I haven’t been able to stop thinking about it since. I found a recipe in The Perfect Scoop and since I had a few lemons sitting around, I made 1/2 of the recipe this week. It couldn’t have been easier. First, you make a simple syrup which is infused with lemon zest and then you chill the simple syrup, combine it with freshly squeezed lemon juice and freeze it in your ice cream maker.
The final result was an incredibly light and refreshing dessert. I loved the little yellow specks of lemon zest that were visible in the sorbet. I did add the extra 1/4 cup of sugar David Lebovitz recommends if you prefer a sweeter sorbet, and I found the sweetness right on. It probably would have been a bit too tangy for me with only 1 cup of sugar. I’ll definitely be making this again throughout the summer, especially when the sweltering temperatures arrive!
from The Perfect Scoop by David Lebovitz
2 1/2 cups water
1 cup sugar (if you prefer a sweeter sorbet, increase the sugar to 1 1/4 cups)
1 cup freshly squeezed lemon juice (about 6 lemons)
In a medium saucepan, combine 1/2 cup of the water and the sugar. Grate the zest of 2 lemons directly into the sauce. Heat, stirring frequently, until the sugar is completely dissolved. Remove the pan from the heat and add the remaining 2 cups of water, then chill thoroughly in the refrigerator.
Stir the lemon juice into the chilled sugar syrup, then freeze the mixture in your ice cream maker.