I love making desserts, even though I don’t enjoy eating them. I have made ice-cream before, but it was a total disaster. It tasted like ice, without any signs of cream. This time I thought of making sorbet. I fell in love with sorbet the first time I went to Italy in 2008. I remember going to every restaurant and ordering lemon sorbet for dessert. Five years later, I decided to give it a shot and make my own.
Here’s something to empress your friends with at your next gathering.*
Lemon Sorbet:
5-6 lemons
1½ Cup Granulated Sugar**
1½ Cup Water
Preparation:
- Zest 2-3 lemons or until you get ⅓ cup of lemon zest.
- Juice the lemons until you get 1 cup of juice.
Procedure:
- In a medium saucepan, over medium heat, combine sugar and water until the sugar dissolves.
- Add the lemon zest.
- Stir until the mixture comes to a boil.
- Boil for 2 minutes.
- Add the lemon juice and stir the mixture for a minute.
- Remove the pan from the heat.
- Allow it to cool for 30 minutes.
- Strain the mixture to get rid of the lemon zest.
- Pour the mixture into a container, cover it and put it in the freezer.
- After 4-5 hours, or when it becomes semi-solid, mash it up with a fork and refreeze again.
- When frozen, place in a food processor or blender and process until smooth.
- Cover and refreeze until serving time.
*This recipe is from Cuisine Magazine.
**When I first read the recipe, I thought granulated sugar meant powdered sugar, but it’s actually the normal white sugar. I used powdered sugar and the sorbet turned out fine.
