Lemon Sorbet
I finally did it! I made my lemon sorbet! About three days ago, but that's just a formality, right?
This recipe was again from the Cuisinart recipe booklet, and it's pretty good. I'm not sure if I'll make it again, though, it's really lemony. The recipe is really easy, it's just simple syrup, lemon juice, and lemon zest. It calls for 1 1/2 cups of lemon juice (and you know how small lemons are? They don't produce a lot of juice. I think I used six lemons and 3/4 to 1 cup of bottled lemon juice.) and 1 tablespoon of zest. Me, not wanting to waste any of the perfectly good zest, zested all of the lemons that I juiced. And that amounted to about 7 tablespoons of zest. Seven times as much zest as the recipe called for. And again me, not wanting to be wasteful of this perfectly good zest that I had just zested, put all of it in the recipe. So my sorbet is kind of chewy.
To make this sorbet, you first need to make a simple syrup. That's just equal parts sugar and water, boiled together to make a syrup. In this case it's two cups of each.
First, heat the sugar and water together until they boil.
Then, turn the heat to low and let it simmer for 3-5ish minutes. Let that cool completely and keep it in the fridge until you need it.
For the lemon part of the recipe, you need lemons. A lot of lemons. I used six and I think I got half the amount of juice that is needed for this sorbet. (I used bottled lemon juice for the rest of the amount.)
Zest the lemons, too. I (again) zested all of the lemons that I juiced and that came to about seven tablespoons. You may want to use less than I did.
Once you have all of you simple syrup cooled and all of your lemons juiced and zested, combine them! I think I had three cups of liquid, but I may be totally off. But that sounds right, two-ish cups of syrup and 1 1/2 cups of lemon juice.
Turn your ice cream maker on and pour the concoction in. Let it do it's magic for 25 to 30 minutes (I did 25).
5 minutes in.
10 minutes in.
15 minutes in.
20 minutes in.
Straight out of the mixer.
I let it freeze up for about 2 hours after it came out of the machine.
Tada! My first home made sorbet!
Recipe (from the Cuisinart recipe booklet):
2 cups sugar
2 cups water
1 1/2 cups lemon juice
1 tablespoon lemon zest
Combine sugar and water in a pot and bring to a boil over medium-high heat. Reduce to low and simmer without stirring until the sugar dissolves, about 3-5 minutes. Cool completely, keep in the refrigerator until ready to use.
When the simple syrup is cool, add the lemon juice and zest. Turn on the ice cream maker, and pour the lemon mixture into the freezer bowl through ingredient spout and mix until thickened (25-30 minutes).
You can let it "ripen" in the freezer for up to 2 hours, then contain it and keep it in the freezer.
This recipe was again from the Cuisinart recipe booklet, and it's pretty good. I'm not sure if I'll make it again, though, it's really lemony. The recipe is really easy, it's just simple syrup, lemon juice, and lemon zest. It calls for 1 1/2 cups of lemon juice (and you know how small lemons are? They don't produce a lot of juice. I think I used six lemons and 3/4 to 1 cup of bottled lemon juice.) and 1 tablespoon of zest. Me, not wanting to waste any of the perfectly good zest, zested all of the lemons that I juiced. And that amounted to about 7 tablespoons of zest. Seven times as much zest as the recipe called for. And again me, not wanting to be wasteful of this perfectly good zest that I had just zested, put all of it in the recipe. So my sorbet is kind of chewy.
To make this sorbet, you first need to make a simple syrup. That's just equal parts sugar and water, boiled together to make a syrup. In this case it's two cups of each.
First, heat the sugar and water together until they boil.
Then, turn the heat to low and let it simmer for 3-5ish minutes. Let that cool completely and keep it in the fridge until you need it.
For the lemon part of the recipe, you need lemons. A lot of lemons. I used six and I think I got half the amount of juice that is needed for this sorbet. (I used bottled lemon juice for the rest of the amount.)
Zest the lemons, too. I (again) zested all of the lemons that I juiced and that came to about seven tablespoons. You may want to use less than I did.
Once you have all of you simple syrup cooled and all of your lemons juiced and zested, combine them! I think I had three cups of liquid, but I may be totally off. But that sounds right, two-ish cups of syrup and 1 1/2 cups of lemon juice.
Turn your ice cream maker on and pour the concoction in. Let it do it's magic for 25 to 30 minutes (I did 25).
5 minutes in.
10 minutes in.
15 minutes in.
20 minutes in.
Straight out of the mixer.
I let it freeze up for about 2 hours after it came out of the machine.
Tada! My first home made sorbet!
Recipe (from the Cuisinart recipe booklet):
2 cups sugar
2 cups water
1 1/2 cups lemon juice
1 tablespoon lemon zest
Combine sugar and water in a pot and bring to a boil over medium-high heat. Reduce to low and simmer without stirring until the sugar dissolves, about 3-5 minutes. Cool completely, keep in the refrigerator until ready to use.
When the simple syrup is cool, add the lemon juice and zest. Turn on the ice cream maker, and pour the lemon mixture into the freezer bowl through ingredient spout and mix until thickened (25-30 minutes).
You can let it "ripen" in the freezer for up to 2 hours, then contain it and keep it in the freezer.
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