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?
recipe from Emeril
makes 2 cups
- 1 cup water
- 1 cup sugar
- 1 cup lemon juice
- 1 tablespoon lemon zest
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!