Italian Lemon Sorbet

Pudding
  • Prep Time: 1h10m
  • Cook Time: 5m
  • Total Time: 1h15m

Servings: 6

Source

Ingredients

  • 180 g granulated sugar
  • 230 ml water
  • Juice from 4 lemons

Instructions

  1. Wash the lemons very carefully then dry them. With the help of a peeler, remove the lemon peel, being careful NOT to remove the white, bitter part. Set aside.
  2. Cut the lemons in half and squeeze them to collect the juice. If you have a juice extractor you can use it to have a more concentrated, tasty and slag-free juice. You should get about 150 ml of lemon juice.
  3. Place in a saucepan 230 ml (1 cup) of water, 180 g (⅞ cup) of granulated sugar and the lemon peels. Cook over low heat for about 5 minutes, stirring constantly, until the sugar has dissolved completely. Turn off the heat and let it cool.
  4. Filter the lemon juice with a colander then add the syrup without the lemon zest. Mix really well.
  5. Pour the mixture into a blender and blend everything for about 3 minutes. In this way the mixture will incorporate more air and the sorbet will be creamier.
  6. Pour the mixture into the ice cream maker and start it. It will take about 40 minutes, depending on the model. After the necessary time, your creamy Italian Lemon Sorbet is ready!