If you want something rich and refreshing, as well as a sophisticated touch, then this recipe is for you.
It’s light, and while sherbet contains more sugar than ice cream, it also has less fat. In its favor we can also add that it is not dairy either and is usually flavored with fruit.
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Because there’s no need to make a custard base as part of the process, making sherbet is incredibly easy. The basic formula is water + sugar + flavor = sherbet.
Lemon sorbet is classicso let’s start with that one and then I challenge you to make your own recipes with this basic formula.
Lemon sorbet ingredients
1 3/4 cups
Water
2 cups
sugar
2 cups
freshly squeezed lemon juice
1 to 2 tablespoons
freshly grated lemon zest
Preparation
In a small saucepan over medium heat, combine the water and sugar and boil until the sugar dissolves, about 1 minute.
Remove from the fire and let cool.
Add the lemon juice and lemon zest, then pour into the bowl of an ice cream maker.
Beat according to the manufacturer’s instructions.
When the sherbet has frozen into ice crystals (it will still seem quite soft), transfer it to a storage container, cover tightly, and freeze until ready to serve.
The sorbet will solidify in the freezer.
What if you don’t have the machine?
Sorbet without ice cream maker:
If you don’t have an ice cream maker, you can transfer the mixture to a 9×13 metal baking sheet.
Freeze until firm (about 2 to 3 hours), stirring with a fork every half hour.