The lemon sorbet without an ice cream maker is an extremely refreshing and digestive preparation. It is very easy to prepare, does not contain egg whites, lactose, or gluten. You need juice, zest from untreated lemons, and a glass or steel freezer container to store the sorbet. It can be enjoyed between courses of meat and fish; or as an elegant and refined dessert at the end of a meal.
- Difficulty: Very Easy
- Cost: Economical
- Rest time: 12 Hours
- Preparation time: 10 Minutes
- Portions: 6/8 sorbets
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons, Spring, Summer
Ingredients
- 2.2 lbs Lemons
- 2.1 cups Water
- 1.25 cups Sugar
- 1 pinch Fine Salt
Tools
- 1 Peeler
- 1 Container ice cream tub
- 1 Blender
Preparation
Peel the lemons, being careful to remove only the yellow part of the peel. Prepare a syrup with water, sugar, salt, and lemon zest.
Bring to a boil and let it boil for 5 minutes over high heat. Turn off the heat and let the syrup cool completely. When the syrup is well cooled, remove the zest and add the lemon juice. Mix and pour into a hermetically sealed steel or glass container and freeze for at least 3 hours.
After about 3 hours, take out the sorbet and blend it to break the ice crystals that have formed in the meantime. Return to the freezer for another 3-4 hours and then blend again, until you achieve a semi-dense consistency. The sorbet is ready, although I recommend letting it rest in the freezer overnight; this way, you can fully enjoy its extraordinary taste.
Extra idea. To make our sorbet even more aromatic, before blending it for the second time, add some grated lemon peel or fresh mint leaves.
