An ice-cold, refreshing lemon sorbet made with fresh lemon juice and syrup. This dairy-free cold dessert, leaving a light sweet-sour balance on the palate, is also served as a refreshing course between meals on hot summer days.
Boil the water and sugar in a pot, stirring until the sugar completely dissolves, then remove from heat and cool to room temperature.
Add the lemon juice and zest to the cooled syrup and stir.
Pour the mixture into a shallow container and place it in the freezer; for the first few hours, scrape and stir with a fork every forty-five minutes. Once fully frozen, scrape with a spoon and serve.
Important: don't mix the syrup with lemon juice until it has completely cooled, otherwise the sorbet becomes watery. Contains no milk or egg, suitable for a vegan and gluten-free diet. Can be kept in the freezer in a closed container for three weeks.
If you scrape and stir the sorbet with a fork occasionally while it freezes, you'll get a smooth, fine-crystal texture even without an ice cream maker.
Admin DadaGastro · verified in test kitchenBu tarife henüz yorum yapılmamış. İlk yorumu sen yaz.
Recipes tried by those who liked this one, fitting the same table.
Your suggestion, complaint, or question — we listen to all of them.