Lemon Sorbet

I got an ice cream maker at Christmas so I have slowly been experimenting with ice creams and sorbets when time permits. My first attempt was a rose-raspberry sorbet. It was alright but not spectacular. I will retry it in the summer as I suspect it could work nicely after a barbeque. My second attempt was lemon sorbet. I was making a pasta sauce (spicy meatballs and tomato) so I thought a lemon sorbet would be a great dessert and tie in nicely with the pasta.

This is my favorite recipe for lemon sorbet, the addition of gelatin makes the sorbet a bit less icy and more smooth. The addition of milk makes it a touch more creamy again and gives it a nice snowy white color. I reckon it makes about 600 ml or so, should be enough for about four people.

Ingredients for the lemon sorbet:
1 leaf of gelatine
150 ml caster sugar
100 ml water
100 ml freshly squeezed lemon juice (about 3-4 small lemons, I used a little bit more than 100 ml since I don’t like my lemon sorbet too sweet)
100 ml whole milk

Preparing the lemon sorbet:
Put the leaf of gelatine in a bowl with cold water and let it soak for 5 minutes. Mix the sugar and water in a medium saucepan and bring it to a boil, when it reaches boiling point turn of the heat.
Add the gelatin leaf to the syrup and stir until it’s melted.
Let the mixture cool to room temperature (don’t make it go cold since it will set).
Add the lemon juice and milk and mix properly.
Freeze in ice cream maker according to your ice cream makers instructions (probably around 30-45 minutes).

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