Lemon Sorbet Recipe




Lemon Sorbet Ingredients

1 peel of 1 lemon, diced small
1 cup water
1/2 cup sugar
1/2 cup lemon juice
1/2 cup mineral water
1 lemon peel twists to garnish

A Recipe for
Lemon Sorbet

 

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Tarragon: Only the leaves are used of the tarragon plant which are available either fresh or dried. A favorite in French foods, tarragon’s aromatic, licorice-like flavor makes a great addition to chicken, fish, eggs, butter, vinegars, and soups.




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Using Parsley:
Only the leaves of the parsley plant are used to add a mild, fresh taste to most dishes. Both flat-leaf parsley (also called Italian Parsley) and curly-leaf varieties are available and are virtually interchangeable in dishes that call for parsley.




Lemon Sorbet

I will not eat oysters. I want my food dead - not sick, not wounded - dead.

Woody Allen






Lemon Sorbet Directions

Make a syrup by combining the finely diced lemon peel with the water
& the sugar in a non-corrosive pan. Bring to a boil, reduce heat &
simmer for 5 minutes. Remove from the heat & let cool. Combine the
syrup with the lemon juice & the mineral water.

At this point, use one of two steps. Either use an ice cream maker &
follow the maunfacturers instructions. Or, place in a tall canister &
put in the freezer. Freeze for 1 1/2 hours. Remove, stir & beat
briefly with a whisk. Return to the freezer & repeat the beating
process after another 50 minutes. You may have to repeat this three
or four times. The more you beat your sorbet, the more air is being
incorporated & hence the lighter the finished product. Keep in the
freezer above your fridge rather than a deep freeze otherwise you'll
get a finished product that is hard. If you only have a deep freeze,
place sorbet in fridge for 1 to 2 hours before serving.

Will keep for 3 or 4 days.

NOTE: The author from whom I adapted this recipe suggested that you
do not use a deep freeze or any free standing when making sorbets
because the temperatures are too cold. However, I have had no
success making a sorbet from scratch in a fridge-freezer. I use my
chest freezer & mix more often than is called for. When the sorbet
is ready, then I transfer it to the fridge freezer for keeping it.

Adapted from Jim Tarantino, "Sorbets!"

Serves: 6

 

 

 

 

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Lemon Sorbet Recipe from the Recipes-To-go.com Fruit Recipe Cookbook

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