This sorbet is so simple, it takes just 20 minutes to prepare and then a few hours of freezing time. If you don’t have an ice cream maker, just follow this simple freezer method and stir every 30 minutes (in between folding your Sunday laundry and putting a chicken in the oven to roast!)
This recipe uses the zest of two lemons, which infuse a sugar syrup mixture to lend an intense lemon flavor. Whenever using the entire lemon in cooking, make sure you use organic to avoid any pesticide residue.
You can use white cane sugar if you’re concerned with having a sorbet with a lemon yellow color. Otherwise, using raw cane sugar adds a caramel flavor and color.
This sorbet stays nice and soft, due to the olive oil and salt. Scoop and serve quickly to avoid it becoming lemon soup (although that might be yummy too). This recipe has us thinking about a summertime version, adding strawberries and mint!
Using a vegetable peeler or paring knife, cut the lemon rind (avoiding the white pith) in strips. In a medium heavy-bottomed saucepan, add the water, sugar, lecithin, lemon rind and bring to a boil. Once boiling, reduce the heat to medium-low and let simmer for 10 minutes.
In the meantime, juice the lemons to yield 1 1/4 cups juice (about 3-4 lemons will do the trick). Remove the sugar mixture from the stovetop and pour into a metal or ceramic bowl to cool. Once cooled, add the lemon juice, olive oil and sea salt and stir.
At this point you can use your ice cream maker or use the freezer method mentioned above. Once frozen, scoop into small dishes and garnish with olive oil and lemon zest.