Lemon sorbet is a very refined and elegant dessert. Sometimes it is used to cleanse the palate after a particularly aromatic meal. Sophisticated as it may seem, it also appeals to younger audiences as it is basically a frozen lemonade.
While it is true that sorbets differ from ice cream in that they contain no cream, they do have a higher sugar content. With only three ingredients, this recipe is a must-try.
1 3/4 cups water
2 cups sugar
2 cups freshly squeezed lemon juice
In a small saucepan over medium heat, combine the water and sugar, and boil until the sugar dissolves, about 1 minute.
Remove from heat and allow to cool.
Stir in the lemon juice, then pour into a non-reactive container (glass or plastic) and refrigerate for at least 4-5 hours.
Pour the chilled mixture in the bowl of an ice cream maker and churn according to manufacturer instructions.
When the sorbet has frozen into ice crystals (it will still seem quite soft), transfer to a storage container, cover tightly and freeze until ready to serve.
The sorbet will solidify in the freezer.
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