homemade lemon sorbet
Over the weekend, I made sorbet for the first time. Jeff got me an ice cream maker for my birthday, and I wanted to make something refreshing.
I’m the type that loves adding a lot of extra things to recipes. Extra chocolate chips to cookies. Random veggies to all our meals. My sister still makes fun of me for making a pistachio-flavored angel food cake for my birthday cake in middle school. My whole family humored me and ate it, but I’m pretty sure they I was the only one that really wanted to try it.
So when I was looking up sorbet recipes, I wanted to try a herbed lemon one (it called for Herbs de Provence). Jeff talked me out of it, and I ended up doing a straight-up lemon sorbet.
It came out pretty tasty. Light and refreshing. If I were to make this again, I’d decrease the sugar a bit. But otherwise, no complaints.
Knowing me, though, I’ll be doing some variation next time. Lemon basil sorbet, perhaps?
Lemon Sorbet
recipe from Emeril
makes 2 cups
Ingredients
- 1 cup water
- 1 cup sugar
- 1 cup lemon juice
- 1 tablespoon lemon zest
Steps
1. Bring the water and sugar to a boil in a small saucepan, then remove from the heat, and cool.
2. Combine the syrup with the lemon and zest. Put the mixture in the fridge for 15 minutes or until the liquid is chilled.
3. Pour the chilled mixture into the bowl of your ice cream maker and make according to the manufacturer’s instructions.
4. After the sorbet is made, transfer to an airtight container. Cover tightly and freeze until ready to serve.
Pretty simple, right? Some recipes recommended putting a bit of vodka in the mix so that the sorbet wouldn’t get too hard in the freezer. So far, ours has been pretty soft, even without adding vodka.
Now what flavor should I make next? I’d love recommendations!
strawberries
[...] homemade lemon sorbet (whollykao.com) [...]
I just made some, and I snuck a taste before I put it in the freezer to chill. It’s delicious!! I had to make up a 1/4 c of the lemon juice with bottled lemon juice b/c apparently I picked the 5 least juicy lemons. Mine turned out a little darker, but still delicious =)
Try lime mint for a mojito flavor! Or peach flavor =)
Hi Jenn! yay, glad you like it! And yeah, I had to use 5 or 6 decent lemons to get enough juice! If you try watermelon mint/basil, let me know how it goes! I think a lime mint would taste yummy too: anything to parch the thirst during our amazing Texan summers, right?
Watermelon basil is a fantastic combo in sorbet!!
Your post totally reminded me of the watermelon ice cream / sorbet with chocolate seeds that I had when I visited Karen at your parents house. Random combo, but surprisingly tasty
That was a Watermelon Roll from Friendly’s ice cream. love that stuff! And it’s awesome you still remember eating it – that was a long time ago!
Boy, that looks yummy:)
Ooh that sounds so good! I’d try lemon mint!
oh yum! sounds refreshing–almost like a mojito!