Happy Labor Day! Since today marks the unofficial end of summer, I figured I would finish off my summer posts with one last cold treat. This summer I really got into making different fruit sorbets and my absolute favorite is lemon sorbet. It is the perfect treat on a hot summer day. The fresh lemon taste is so refreshing. I served this as the dessert at my summer Italian dinner party and everybody loved it. Since it is so light, it was a great ending to filling dinner of pasta and it complimented the Italian theme 🙂
I also love serving sorbet because there are so many fun presentation options. You can make it look fancy and impress your guests by serving it in a martini glass, in a hollowed out halved grapefruit, or in a glass of champagne.
Adapted from The Perfect Scoop
Makes about 1 quart
- 2 ½ cups water
- 1 cup sugar
- Zest of 2 lemons
- 1 cup freshly squeezed lemon juice (about 6 lemons)
In a medium saucepan, mix ½ cup of the water and the sugar. Zest 2 lemons directly into the saucepan. Heat, stirring frequently, until the sugar is completely dissolved. Remove from heat and add the remaining 2 cups of water. Chill thoroughly in the refrigerator. It is important that the mixture is cold for the next step or the consistency will not be right.
Stir the lemon juice into the chilled sugar mixture. Using an ice cream maker, freeze the mixture according to the ice cream maker’s instructions. It takes about 15-20 min to get to the right consistency. Place in the freezer to finish the freezing process. Let it sit out at room temperature for about 5 min prior to serving. Serve with a sprig of mint or basil leaf and enjoy!