If you like a lip puckering citrus hit, then this Lemon Sorbet recipe is for you! There is no icecream machine needed for this sorbet as long as you have a food processor or stick blender it will work perfectly. Sure, you can scoop it out of your container and into bowls (or directly into your mouth), but if you are feeling a little bit fancy you can make serving bowls out of the ACTUAL lemons you used to make the sorbet!
Ingredients 6
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Method 7
To Make The Sorbet
Combine 1⁄2 cup water, , and zest of 1⁄2 lemon (finely grated) in a saucepan over medium heat and stir until the sugar is completely dissolved. Remove from the heat.
Transfer to a large bowl and stir in , then add the freshly squeezed .
If you have an ice cream mixer, transfer the mixture to the churner bowl and churn according to the manufacturer's instructions (usually around 30-40 minutes).
If you do not have an ice cream mixer, transfer the sorbet mixture to a large metal loaf pan and place in the coldest part of your freezer. Every 2 hours, place the mixture in a blender/food processor (or use a stick blender) to blend and break up the ice crystals until frozen. After 6 hours you will no longer have to blend the mixture and can transfer the sorbet to a sealed, airtight container and freeze until it's ready to be served.
To Prepare The Lemon Shells
Slice off the top ⅓ of each and carefully hollow out the flesh of leaving just the the rind without puncturing the lemon. Collect the and flesh and strain it using a juicer or citrus strainer.
If the do not sit upright on their own, level out the bases of the lemons by making a shallow cut on the bottom just to ensure they sit upright without tipping over when placed on a plate. You don't want to cut into the cavity you made or the sorbet will leak when serving.
Freeze the for at least 2 hours or overnight. When ready to serve, scoop sorbet from the freezer into the frozen lemon shells. The frozen shells will help maintain the sorbet's texture when serving and keep the sorbet colder for longer.
