Lemon sorbet (frozen dessert)
Description
The key feature of making sorbet is that it needs to be taken out of the freezer every half hour and stirred with a fork or blender to aerate it. Be sure not to over-freeze the sorbet, otherwise it will be difficult to shape into molds. It's best to use a special ice cream scoop for serving: dip the scoop in hot water first, then form the sorbet into balls. So, take a look,
Instructions
- 1
Step 1
1. Grate the zest from the lemons. Squeeze the lemons well and extract their juice. Then, using a spoon, remove the membranes and pulp from the lemon segments. Slightly trim the bottom of each segment to make them more stable; these will serve as containers for the sorbet.
- 2
Step 2
2. Mix lemon zest with water and sugar, place over heat and bring to a boil, then cook for another 3 minutes. The sugar should dissolve completely.
- 3
Step 3
3. Cool the mixture and add lemon juice. Strain the mixture through a sieve and add Sprite or 7UP. Pour into a freezing container.
- 4
Step 4
4. Place the sorbet in the freezer for 2–4 hours, removing it every half hour to stir with a fork or blend with a blender. Transfer the sorbet into prepared lemon peel bases. Garnish with mint.