The heat wave is here! Not that I’m complaining since I prefer hot weather over cold weather any day of the year. But I do need to cool down and want something to perk up my appetite in this heat.
I’ve never tried making frozen treats at home because I don’t have an ice cream maker. But faced with a bag of lemons in the fridge, I decide to try making lemon sorbet. I know the basic ingredients should be lemon juice and simple syrup. After studying a few recipes to get the ratio, here is what I’ve came up with:
Lemon Sorbet – Serves 2
- 1/2 cup of fresh squeezed lemon juice
- 1/2 cup of sugar
- 3/4 cup of water
- 1 tbsp of lemon zest
- Put the container that you are planning to use for the sorbet into the freezer.
- Squeeze enough lemons to make 1/2 cup of lemon juice. I squeezed by hand and use a strainer to remove the seeds and pulp.
- In a small sauce pan, combine sugar and water and bring it a boil. Remove heat once all the sugar crystals have disappear. Cool to room temperature.
- Once the simple syrup has cooled, add in the lemon juice and zest. Stir to combine. Taste it to see if it’s too sour. You may need to make more simple syrup if you find it too sour.
- Pour lemon mixture into the contain. Cover and leave it in the freezer until it starts to freeze up. Check every hour or so.
- Once it starts to freeze up, use a fork to rake or fluff up the lemon ice mixture. Spread the fluffed up lemon ice so the surface is roughly smooth, but don’t pack it in. Return to the freezer.
- Repeat step 6 two (2) to three (3) times then it’s done.
- I used a glass rectangle container because I want to be able to scoop out the sorbet with an ice cream scooper after. Using a metal container might help freeze the sorbet faster.
- I find that raking/fluffing up the lemon sorbet 3-4 times made it really smooth. I didn’t have any icey lumps in the sorbet.
- I also chilled my serving glass in the freezer because I find the sorbet melts really fast (maybe it’s the heat).
- You can add ice water to the sorbet and make lemonade!