- -- Recipe via Meal-Master (tm) v8.02
Title: LEMON SORBET
Categories: Desserts, Fruits
Yield: 6 servings
Peel of 1 lemon, diced small
1 c Water
1/2 c Sugar
1/2 c Lemon juice
1/2 c Mineral water
Lemon peel twists to garnish
Make a syrup by combining the finely diced lemon peel
with the water & the sugar in a non-corrosive pan.
Bring to a boil, reduce heat & simmer for 5 minutes.
Remove from the heat & let cool. Combine the syrup
with the lemon juice & the mineral water.
At this point, use one of two steps. Either use an
ice cream maker & follow the maunfacturers
instructions. Or, place in a tall canister & put in
the freezer. Freeze for 1 1/2 hours. Remove, stir &
beat briefly with a whisk. Return to the freezer &
repeat the beating process after another 50 minutes.
You may have to repeat this three or four times. The
more you beat your sorbet, the more air is being
incorporated & hence the lighter the finished product.
Keep in the freezer above your fridge rather than a
deep freeze otherwise you'll get a finished product
that is hard. If you only have a deep freeze, place
1 to 2 hours before serving.
Will keep for 3 or 4 days.
NOTE: The author from whom I adapted this recipe
suggested that you do not use a deep freeze or any
free standing when making sorbets because the
temperatures are too cold. However, I have had no
success making a sorbet from scratch in a
fridge-freezer. I use my chest freezer & mix more
often than is called for. When the sorbet is ready,
then I transfer it to the fridge freezer for keeping
it.
Adapted from Jim Tarantino, "Sorbets!" --
