Italian Lemon Sorbet
Nutrition
Calories: 120cal
Carbohydrate: 30g
Protein: – -g
Fat: – -g
Cholesterol: – -mg
Sodium: – -mg
Difficulty Level: easy
15 min Prep
5 min Cook
20 min Total
4 Servings
Ingredients
- 1 cup water
- 1 cup granulated sugar
- 1 cup fresh lemon juice (about 4-6 lemons)
- 1 tablespoon lemon zest
- A pinch of salt
Instructions
- First, let’s make a simple syrup. Take your saucepan and pour in the water and sugar. Stir gently over medium heat until the sugar completely dissolves. This should take about 5 minutes.
- Once the sugar has dissolved, remove the pan from the heat. Let the syrup cool to room temperature. This is important for the best texture in our sorbet.
- While the syrup cools, juice the lemons until you have a full cup of that lovely fresh juice. There’s nothing like fresh, trust me.
- After you’ve got the juice and the syrup is cool, combine the lemon juice, lemon zest, and a pinch of salt in a mixing bowl. Whisk gently.
- Pour the mixture into your ice cream maker. Follow the manufacturer’s instructions, but it usually takes about an hour to churn into a nice sorbet consistency.
- When it’s done, transfer the sorbet to an airtight container and let it rest in the freezer for about 20 minutes before serving. This will firm it up nicely.
- Serve in small bowls or glasses, and if you wish, garnish with a twist of lemon peel or a mint leaf. Enjoy your Italian Lemon Sorbet, it’s as refreshing as a breeze from the Amalfi Coast.
