After breaking in my ice cream maker with vanilla and vanilla-strawberry ice cream, as well as a fantastic go at cookies ‘n’ cream, I decided to try something different. I was thinking something fruity, but different than the vanilla-strawberry. I settled on lemon sorbet when all but one of the ten lemons Andrew bought at the farmer’s market had been sitting there for a week untouched.
I used the recipe in the booklet that came with my ice cream maker. The vanilla and cookies ‘n’ cream had come out so well that I trusted KitchenAid not to steer me wrong, and my faith was well founded. The lemon sorbet is tart, yet sweet, light, and delicious.
1-1/4 c. simple syrup
2 c. lemon juice
Yup, that’s really it.
To make the simple syrup, you want to use equal parts sugar and water. The recipe in the booklet tells you to use 2 cups of each to yield 3 cups of simple syrup. As you can see, this recipe only calls for 1-1/4 cups. Don’t worry, I did the math for you. You’ll need to use 1-2/3 cups each of sugar and water to make 1-1/4 cups simple syrup.
Combine sugar and water in a saucepan, bring to a boil, cook about 10 minutes.
Transfer to an ice bath, stirring until well chilled.
I cut each lemon in half, then juiced them into a measuring cup. When I had a little more than I needed, I got ready to strain the juice into a bowl.
I covered this bowl and the container of simple syrup and chilled the juice completely.
When I was ready to make the sorbet, I set up my ice cream maker and combined the lemon juice and simple syrup.
I opted to freeze my sorbet in some smaller containers, to assist Andrew and I with portion control.