Scoop Kitchen
Lemon Sorbet
Sharp, sweet and very lemony, with zest for extra aroma. A clean, refreshing scoop after a big meal.
- Hands-on
- 10 min
- Freeze
- 24 h
- Program
- Sorbet
- Makes
- 4 servings6 servings
Ingredients
4 ingredientsTap an ingredient when it is in the bowl
434 of 473 ml651 of 709 ml
In the tubpintScale reads
Put the empty tubpint (or your pan) on the kitchen scale and press zero. Add each ingredient until the scale shows the number on the right.
Mix everything in one big bowl, then divide it evenly between 2 tubspints.
Steps
- In a bowl, rub 1 tbsp finely grated lemon zest1 tbsp finely grated lemon zest1 tbsp finely grated lemon zest1½ tbsp finely grated lemon zest1½ tbsp finely grated lemon zest1½ tbsp finely grated lemon zest into 110 g caster or granulated sugar130 ml caster or granulated sugar½ cup + 1 tbsp granulated sugar165 g caster or granulated sugar200 ml caster or granulated sugar¾ cup + 1 tbsp granulated sugar with your fingertips until it smells fragrant.
- Whisk in 240 ml water240 ml water1 cup water360 ml water360 ml water1½ cups water for about 2 minutes, until the sugar has fully dissolved.
- Stir in 120 ml fresh lemon juice120 ml fresh lemon juice½ cup fresh lemon juice180 ml fresh lemon juice180 ml fresh lemon juice¾ cup fresh lemon juice.
- Pour the base into an empty tubpint, up to the max fill line. Put the lid on and freeze on a level shelf for 24 hours.
- Take the lid off, set the tubpint in the outer bowl and lock it into the machine. Run Sorbet.
- If it looks crumbly or powdery, add 15 ml water1 tbsp water1 tbsp water25 ml water1½ tbsp water1½ tbsp water and run Re-spin.
To serve: Serve in chilled glasses with a little lemon zest on top.
Tips
- Use fresh lemons. Bottled juice tastes flat once frozen.
- Zest the lemons before you juice them; it is much easier with whole fruit.
- Swap half the lemon juice for lime juice for a two-citrus sorbet.
Texture not right? Find the fix in Texture help.
Why it works
Lemon juice has almost no sugar or body, so sugar does the work: at about 24% of the mix it keeps ice crystals small and the sorbet soft. Rubbing zest into sugar releases its fragrant oils.
Nutrition
Per serving (¼ of a 473 ml16 oz tubpint), estimatedWhole tubpint: 456 kcal, 1 g protein684 kcal, 2 g protein (709 ml24 oz). No common allergens in the ingredients.
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