Pretty, isn’t it? But really, would it stop you from digging right into that refreshing lemony sorbetto with a giant spoon? It’s a palate cleanser you know, so you could technically have a taste (or bowl) after every single meal or snack. You like where my head is at? We’ve shared Valerie Rice’s recipes before – remember the Mint Chocolate Chip Ice Cream? Ya, that was her genius idea too. C’mon Valerie, can’t we just move in with you for a little bit?
Meyer Lemon Sorbetto
Adapted from a recipe found in Making Artisan Gelato by Torrance Kopfer
Zest of three Meyer lemons
1 1/3 cups of sugar
2 3/4 cups water
1 1/2 cup lemon juice
Place the lemon zest and the sugar in a bowl of a food processer and pulse until it yields fine bits of lemon zest. The mixture will be slightly clumpy due to the moisture from the lemon zest. Transfer to a clean bowl and cover with plastic wrap. Set aside for thirty minutes to intensify the flavor.
Place the water, lemon juice and sugar mixture in a medium-sized heavy-bottomed saucepan over medium heat and stir until the sugar dissolves. Once the sugar dissolves completely remove from heat and set aside to cool for about one hour. Next, strain the mixture with a fine mesh strainer, pour into a clean container and chill in the refrigerator until cool or for up to 8 hours (if it’s longer, that’s fine). When it’s ready, pour the chilled mixture into the ice-cream maker and chill according to the manufacturer’s specification.
Remove from the ice cream maker once it’s the desired consistency and store in a container of choice.
Like what you see? Show her some sugar… Website