2013.9.28 (my birthday!)
Hi everyone! This is my first blog post, and I hope that someone actually reads this and likes it! I’m starting off my blog with an icy cold lemon sorbet, which I made just yesterday (twice! I never repeat recipes unless they are truly exceptional). It has the perfect balance between tart and sweet, and has got twelve or thirteen stamps of approval. I served this at my birthday party, and the sorbet hadn’t even finished churning in my ice cream machine when there was nothing left, it was such a humongous hit. So I had to make it a second time, and this time I let it fully freeze overnight. Well, whaddya know? It was even better (duh)! It was so perfectly icy and the lemon flavor cut through so fresh and clean, it was amazing. Even my family, who isn’t big on anything sweet I make asked for scoop after scoop of that amazing sorbet! That means a LOT if you know my family.
I know this post is terribly off timing because autumn’s here and I should be posting pumpkin pies and apple tart and cinnamon-related things like that but let me tell you, this is good in blazing, perfect or freezing weather! It’s like frozen lemonade, perfect for any lemon lover ❤
So with further ado, I give you this simple, five ingredient, crowd-pleasing (oh my God, I just stared at the keyboard for five minutes because I didn't know what word could be used to describe this!) recipe for lemon sorbet!
Please do try this recipe for yourselves, this will be the recipe you'll trust me on forever. This looks like a long recipe, but it's not. It just looks like that because I have a lot to say to make your sorbet-making go smoothly! Process photos below, I’m sorry if they aren’t high quality, I’ll get myself a camera soon!
Makes about a quart (this can easily be doubled or halved, though I don’t see why anyone would want to)
2 cups of water
1 1/4 cups of sugar
1 3/4 cups of freshly squeezed lemon juice, I used about five or six lemons
A good grating of lemon zest, I would suggest one whole lemon
A teeny pinch of salt
First, throw the water, sugar and zest together in a small saucepan over low heat and cook just until the sugar fully dissolves and the water looks clear.
Then bring it up to a simmer and let it simmer for five minutes to fully absorb all of that lemon zest’s beautiful lemony oils.
Pour in the lemon juice and stir it around.
Then just put the whole thing in the fridge to cool down, about three hours, I let it go overnight cause I had the time. Or just throw it in the freezer and check on it every half an hour to chill it faster. Should take about one to one and a half hours, I think.
*You do not want the lemony mixture to be hot! Room temperature is fine, but chilled gets it churning much much faster. Trust me, I’ve tried. And I so regret it.*
Once chilled, pour it into your frozen ice cream machine insert/bowl and let it go for around thirty minutes. Don’t stop when it looks like a crushed ice lemon smoothie and it’s really yellow, it should be really pale, almost white in color and should hold its shape and not sink down when you stop the machine.
*You can, at this stage, throw in any mix-ins you like. I tried chopping up some candied lemon peel, recipe from The Kitchn and it took it to another level of extraordinary.*
Dump the beautiful sorbet into a freezable container, and let it fully set for a few hours.
Share it with your friends, your neighbors, your family…or just eat it all by yourself.
P.S. The photos below are of my birthday cake! I was planning to make my own…but my friend didn’t know that and bought a cake on his way over! So I didn’t think my little fridge could take that much cake…but there’s always next year, eh? Plus I didn’t want to hurt his feelings by not eating his cake!