In the midst of one of our heat waves, I purchased an ice cream maker. This gorgeous beast has been a blessing (in the heat) and a curse (on our waistlines). This week I decided I needed to make a lemon sorbet. I searched far and wide for a recipe which looked enticing, only to end up adapting the one from the Cuisinart instruction booklet. It didn’t quite turn out like I expected but I found a great use for it!
I think this is much more a granita than a sorbet, and I’m quite sure it could be happily made without an ice cream maker.
6 cups of sugar
3 cups of water
2 cups of lemon juice
1 1/2 tablespoons of lemon zest (preferably from organic lemons)
In a glass saucepan, combine the sugar and water, and bring to a boil over medium high heat. Reduce to a simmer until sugar dissolves, approximately 3-5 minutes. Let cool, or refridgerate until needed.
When ready, add lemon juice and zest, and add to your ice cream maker’s freezer bowl and mix until it thickens (25-30 minutes). Mine didn’t thicken, so I just popped it into the freezer for a couple of hours.
lemon sorbet margaritas
lemon sorbet, as above
sugar and a wedge of lem for rimming the glasses
If the sorbet is in the freezer, pull it out at least 10 minutes before starting.
Place sugar in a shallow dish, and moisten the rim of a margarita glasses with the lemon wedge, then dip in sugar.
Using an ice cream scoop, add 2-3 scoops of lemon sorbet to each glass. Pour an ounce of tequila and a dash of triple sec into each glass and serve.
I love food photography but I definitely need to cultivate the patience to do it well. I just want to eat what I’ve made!