Lemon Sorbet

KevinSweet StuffLeave a Comment

Sorbets normally don’t get me too excited. When I’m in Italy, 9 times out of 10, I’m choosing pistachio and/or anything chocolate over any fruit option. But having been served a lemon-thyme sorbet by Kenny during a long multi course meal, I thought a similar approach might be nice to break up my Christmas menu [which I’m very excited about]. So I had to test-run it.

First, let me say that this is ridiculously easy to make – and it will be made again in my kitchen. I was stunned by the purity of the lemon flavor profile. The balance seems good on the palate, although I’m pretty sure the cold is covering up for an overabundance of sweetness. It’s hard to eat much more than what you see in the photo, it’s so sweet. I’ll likely scale back the sugar next time to tone that aspect down. And now that I know how easy it is, I’m likely going to be trying sorbets with other fruit juices soon.

1 part lemon juice [I used 6]1 part sugar [next time less]1 part water
1 tbsp or so of lemon zest per batch

Heat the water. Dissolve the sugar in the hot water. Cool. When cool, add lemon juice and zest. Introduce it to your handy ice-cream machine until the texture looks good.

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