Homemade lemon sorbet, not from an ice cream shop but made at home using just a glass jar. It can be prepared easily and in advance. Start in the morning to have it ready for after lunch. Begin preparing the lemon sorbet about seven hours before. With just a few small tricks and not much effort, you get a pleasant and creamy lemon sorbet.
- Difficulty: Easy
- Cost: Medium
- Preparation time: 3 Hours
- Portions: 4 people
- Cuisine: Italian
Ingredients
- 3.4 oz Lemon Juice
- 200 grams Water
- 1.7 oz Powdered Sugar
- 2 tablespoons Limoncello Cream
Tools
- Jar glass
Preparation
Juice two/three lemons with a citrus juicer to obtain 100 ml; filter through a strainer and pour into a large glass jar.
Add water (twice the lemon juice), powdered sugar, and finally two tablespoons of limoncello cream to the jar. Close the jar with the lid and shake well to dissolve the powdered sugar.
Place in the freezer and let cool for about two hours. Take the jar from the fridge every half hour during this time and shake.
Put back in the fridge and continue in this way every thirty minutes or so to avoid freezing. You can serve the creamy sorbet at the table after lunch with satisfaction as is done at receptions after eating fish or at the end of the meal as a dessert.
The preparation of homemade lemon sorbet in a jar is not very demanding, but the result is excellent.
Homemade Lemon Sorbet in a Jar
Tips: This homemade lemon sorbet in a jar recipe is especially for summer but is always suitable to be served in all elaborate lunches. It indeed helps digestion and cleans the palate as they say, leaving a pleasant feeling of freshness. You can replace the limoncello cream with limoncino liqueur for those who are lactose intolerant. The liquor that contains alcohol also helps prevent ice formation. The only difficulty in the recipe is not forgetting to remove the sorbet as indicated. Also, come and take a peek on Pinterest at THE COOK WHO RECOVERS.
