The best dessert is lemon sorbet, especially after a “heavy” dinner. I have received the best feedback from our youngest son Patrick who loves lemon sorbet; he thinks I have surpassed myself! You do not need an ice cream machine to make the sorbet either. Just follow the instructions at the end of this blog post.
Sorbet consists of fruit, juice, sugar, and water. If you want a little consistency, you need to use a trick or two. 😊
The lemons must be without wax! I highly recommend removing the wax from the fruit. Feel free to see how to remove wax from citrus fruits here
I use both grated and well-chopped shells to get a little more flavor and have a better consistency. (see video), use 1-2 teaspoons of well-chopped peel, more than that will most certainly make the sorbets bitter. Add the shell after you have run the sorbets in the machine. Mix it with the sorbets and freeze. If you do not have an ice cream machine; No problem – read how to proceed at the end of this blog.
You can also boil the well-chopped peel with sugar and a little squeezed lemon before adding it to the sorbet.
I got organic lime leaves from our neighbor that I keep in the freezer; they came in handy when I started with the sorbets. If you have access to lime or lemon leaves, they add more flavor; I used four leaves; it still works and will be super tasty if you do not have it!
I made sorbet with ten lemons, but you can choose to make a smaller amount, the numbers in parentheses indicate the number of grams per lemon.
Ingredients: (1 liter of sorbet)
10 lemons without wax
375 grams of sugar (37.5 g / lemon)
420 grams of water (42 g / lemon)
Zest from 5 lemons (half the number of lemons you use)
375 g squeezed lemon or more (37.5 g / lemon)
165 g cold water (16.5 g / lemon)
1 – 2 tsp of very well-chopped lemon peel
- Remove wax from the lemons (link)
Mix water 420 g water with 275 g sugar. If you use lime or lemon leaves, you can coarsely chop them and add them now. Bring to the boil and then simmer for 3 minutes. Then remove it from the stove.
- Using a zest iron, grate the outer layer of half the lemons and add it to the syrup.
- Let the syrup cool in the fridge for about 30 – 40 minutes. Then remove the lime or lemon leaves if you are using them. You can also remove the leaves before chilling the syrup.
- Squeeze all the lemons – and add 375 g to the syrup when it is cold.
- Also, add 165 g of cold water to the syrup, taste, and add more squeezed lemon if desired.
- Run it in the ice cream machine. Add well-chopped peel from the lemons just before freezing the sorbets.
If you do not have an ice cream machine, follow the following instructions:
When the syrup is ready and chilled, pour it into a suitable container, add the well-chopped peel, put the lid on, put it in the freezer. Take it out after 30 – 40 minutes and whisk (stir) so that you break the ice crystals. Repeat the procedure every 30-40 minutes until the sorbets have frozen straight through.
When you freeze sorbets without an ice cream machine, the ice crystals can be a little bigger than when you use an ice cream machine. To correct this, you can run it in a blender for 20 seconds before serving.