Friday, July 6

Summer Classic: Lemon Sorbet

Fresh. Tangy. Cold. Perfect. Sorbet in the summer is such a special treat because it is the ideal ending to a warm-weather meal. It's a flavor explosion without the heaviness of a rich cream, butter or chocolate-based dessert. And for the cook, there's hardly a homemade sweet that is easier to whip up. It's even better when made ahead.

I love citrus flavors because they are light and so fitting in the heat of the season. But use your imagination to concoct different flavors. Depending on the sweetness of the fruit you are using, you will need to adjust the proportion of juice to simple syrup.  What fun to fill a whole pineapple or pomegranate with a delicious Summer

Citrus Sorbet

  • 8 lemons or limes, juice and zest of 4 and 4 for creating the lemon serving cups
  • 2 cups water
  • 2 cups sugar

In a small saucepan over medium heat, make a simple syrup by combining the water and sugar. Heat until the sugar is dissolved. Remove from heat and let cool. Add lemon juice and zest to syrup and refrigerate until cold.

Place mixture in a Doniver ice cream machine or an old fashioned freezer and freeze according to manufacturer's directions. It can also be placed in your freezer and simply stir the sorbet every 30 minutes until frozen.
Garnish with mint and serve.
Serves 4.

Summer sorbet.....try it you'll be glad you did!


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