Lemon Sorbet
Yield: 10 servings
This Lemon Sorbet with Candied Orange Peel is fun and beautiful, and loaded with bright citrus flavors.
Ingredients
Lemon Sorbet
- 2 cups granulated sugar
- 2 cups water
- 2 tablespoons fresh lemon zest (use a microplane zester to create fine zest, with no white pith)
- 1½ cups freshly-squeezed lemon juice
Candied Orange Peel (Optional)
- 2 large navel oranges
- 2 cups water
- ¾ cup granulated sugar
Other Optional Ingredients
- 8 to 10 small sprigs of fresh mint, for garnish
- your favorite vodka, chilled
Instructions
- IMPORTANT: Make sure that the bowl for your electric ice cream maker has been in the freezer for at least 24 hours, to ensure the quickest, best freezing.
Lemon Sorbet
- In a large saucepan over medium-high heat, combine sugar and water. Bring to a boil and then reduce heat to low and stir in the lemon zest. Simmer without stirring for 10 minutes.
- Line a colander with a double layer of cheesecloth and strain the lemon mixture through the cheesecloth. Discard cheesecloth. Cool the lemony liquid completely and then stir in the lemon juice to create the lemon simple syrup. Cover and refrigerate for at least 4 hours, or until thoroughly cold, before freezing. This step can also be done the day prior to freezing.
- Once thoroughly cold, add the lemon simple syrup to the pre-frozen bowl of an electric ice cream maker. Turn the machine on and mix until the mixture thickens, about 25 to 30 minutes. The sorbet will have a soft texture similar to a freshly scooped Italian ice. If a firmer consistency is desired, transfer the sorbet to an airtight container and place in freezer for at least 2 hours or overnight.
Candied Orange Peel (Optional)
- Using a zester tool, cut thin strips of zest from the oranges until the oranges are completely "striped" looking.
- In a medium saucepan, stir together the strips of orange zest, water, and sugar. Simmer until the zest is translucent and tender and the liquid is reduced to approximately ½ cup, about 30 to 40 minutes, stirring periodically. The mixture should be thickened and syrupy.
- Remove saucepan from heat and stir in ½ cup juice from the fresh oranges. Transfer mixture to a container with a lid; chill in the refrigerator.
To Serve (3 Variations)
- Lemon Sorbet only: Add 1-2 scoops of lemon sorbet to small dessert bowls. Garnish with fresh mint.
- Lemon Sorbet + Candied Orange Peel: Add 1 scoop of lemon sorbet to chilled martini glasses or small dessert bowls. Add a few strips of Candied Orange Peel around the edge of the Lemon Sorbet, followed by 1-2 teaspoons of the orange syrup from the Candied Orange Peel. Garnish with fresh mint.
- Lemon Sorbet + Candied Orange Peel + Vodka: Add 1 scoop of lemon sorbet to chilled martini glasses or small dessert bowls. Add a few strips of Candied Orange Peel around the edge of the Lemon Sorbet, followed by 1-2 teaspoons of the orange syrup from the Candied Orange Peel. Pour a bit of chilled vodka around the outer edge of the sorbet, over the Candied Orange Peel and orange syrup. Garnish with fresh mint.
Notes
This recipe was inspired by one that we enjoyed while dining at the Chef’s Table aboard the Ruby Princess. Lemon sorbet recipe adapted from Cuisinart.
Nutrition Information:
Serving: 1 Calories: 264kcal Carbohydrates: 66g Protein: 1g Sodium: 15mg Fiber: 1g Sugar: 63g
Nutrition information is automatically calculated by Spoonacular. I am not a nutritionist and cannot guarantee accuracy. If your health depends on nutrition information, please calculate again with your own favorite calculator.