Lemon Sherbet recipe’s Lemon Sorbet, also known as “Sorbetto al Limone,” is a non-dairy frozen dessert, lemon sorbet has a unique flavor that’s perfect for cooling off on a hot summer day. You can learn the most traditional Italian lemon sorbet recipe with this article!
Sorbet is a dairy-free version of Italian ice cream that is just as creamy but lighter and has fewer calories. The lack of animal-derived ingredients (such as milk, heavy cream, and eggs), coupled with plenty of fruit, makes sorbet one of the lightest, most refreshing desserts ever. The most popular sorbets are usually flavored with fruit. On top of that, Italian lemon sorbet is the most famous traditional Italian sorbet.
Traditional Lemon Sherbet recipe
To use an ice cream maker:
Prep time: 30 minutes + about 40 minutes for the ice cream maker
Cook Time: 5 minutes
Yields: 4/6 people, about 500 g (1.1 lb) sorbet
Without an ice cream maker:
Prep Time: 30 minutes + about 4 hours to cool in the fridge
Cook Time: 5 minutes
Yields: 4/6 people, about 500 g (1.1 lb) sorbet
Ingredient:
180 g (12 tablespoons) granulated sugar
230 ml (1 cup) water
4 lemons
The secret to making: Juicer
A juicer is great for making great sorbets. With this device, the juice is more concentrated and delicious. A good peeler can easily make lemon sorbet. It is very important to remove only a thin layer of lemon zest, no white part will make the lemon sorbet bitter.
Important Tips: If you’re not going to make it in an ice cream maker, be sure to put the stainless steel container in the freezer a few hours before. The container must be frozen when you pour in the sorbet mixture.
Step 1) – Prepare the lemons. Wash them very carefully and then dry them. With the help of a peeler, remove the lemon zest, being careful not to remove the white, bitter part.
Step 2) –Cut the lemons in half and squeeze them to collect the juice. It is recommended to use a juicer to squeeze the lemon juice for a more concentrated, tastier, less residue-free juice.
Step 3) –Put water, sugar and lemon zest in a saucepan. Cook over low heat for about 5 minutes, stirring constantly, until the sugar is completely dissolved. Turn off the heat and let it cool.
Step 4) –If necessary, strain the lemon juice with a slotted spoon and add the lemon zest-free syrup. Blends well.
Step 5) – Pour the mixture into the blender and blend for about 3 minutes. This way the mixture will incorporate more air and the sorbet will be creamier.
Step 6/1) – Now if you have an ice cream maker, pour the mixture into the machine and start it. This will take about 40 minutes, depending on the model. After the necessary time, your creamy Italian lemon sorbet is ready!
Step 6/2) –Pour the blended mixture into a previously frozen stainless steel container. Place in refrigerator for about 4 hours. Every 30 minutes you have to break the frozen surface. So, remove the sorbet from the refrigerator and blend using a hand mixer or an electric mixer at low speed.
This step is necessary to avoid creating ice crystals in the sorbet and have a creamy effect. It’s a bit of a laborious process, but it’s worth it. You are sure to have a delicate and authentic lemon sorbet!
