Citrus obsessed! Love the smell, taste and colour of any citrus fruits. We always have lots of lemons on standby for salads, lemon water and tea, and to use as garnish for drinks and desserts. Today I made some fresh lemon sorbet – nom nom nom. So refreshing and delicious! I always eat as clean as possible, to avoid processed foods and refined sugars. However, this does have white sugar in it. For the first time making it, I wanted to be sure the taste was on point, so rather than using agave as I normally do to naturally replace sugar, I caved and used real sugar. Hey, once in a while it won’t kill you, right? That’s my thinking at least.
You can also make different variations of this sorbet with other citrus fruits, such as lime and orange. If you want a lime sorbet, simply substitute 1/12 cups freshly squeezed lime juice for the lemon juice, and use 1 cup finely chopped lime zest, rather than lemon zest. Easy!
OR, if you are feeling like a bit of both, make a lemon-lime sorbet! Best of both worlds. I will be making this one next time – double the citrus fun. To make fresh lemon-lime sorbet, use 1/2 cup freshly squeezed lemon juice, and half lime juice. Along with 1/2 cup lemon zest, and 1/2 cup lime zest.
1 cup finely chopped lemon zest
1 1/2 cups freshly squeezed lemon juice
1 1/14 cups sugar
2 cups water
1. Combine water and sugar in a medium sauce pot. Bring to a boil over medium-high heat. Once mixture is brought to a boil, reduce heat to low and simmer without stirring until the sugar dissolves. This will be your simple syrup needed for the sorbet (once cooled).
2. Cool mixture completely. Refrigerate until mixture is cooled.
3. Once the mixture is completed cool, add the lemon juice and zest, and stir to combine.
4. Turn on your ice cream/frozen yogurt/gelato maker. Pour mixture into the freezer bowl (ensure it has been placed in freezer for about 24 hours prior to using) and let mix until thicken (typically 20-25 minutes). Your sorbet should have a nice soft texture, however if you wish to have a more firm texture, transfer into an airtight container and freeze for a few hours.
5. Freeze extra sorbet in an air tight container for storage. Remove from freezer 10 or so minutes before serving.
6. Garnish with fresh lemon zest and enjoy!