Ninja CREAMi Lemon Recipes

Lemon shows up in a lot of CREAMi recipes, often as a spoonful of juice that wakes up the flavor of fruit, which cold mutes. In lemon sorbet, Italian ice and lemonade slushies it is the star, and that changes the rules: very tart fruit needs more sugar than any other sorbet, or the tubpint freezes hard and sharp.

Most lemon flavor sits in the zest, not the juice. Zest brings flavor without adding water, so recipes that want a strong lemon taste use finely grated zest plus a measured amount of juice. Take only the yellow part, because the white pith is bitter, and zest the lemon before you juice it.

In milk bases, acid can curdle the milk. Add the lemon juice last, and cold. Small curds usually spin smooth anyway. Lemon curd works best as a ripple: add it with Mix-in after spinning, so it stays in ribbons.