Latest posts by Troy Pesola (see all)
- How to Make Lemon Sorbet - February 4, 2012
- Simple Video Backgrounds - January 29, 2012
- Samson Meteor Mic For Podcasts, Vlogs, or Videos - January 4, 2012
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Lemon sorbet ended my quest. I love frozen treats but am trying to limit my sugar intake. Going cold-turkey and cutting of my supply of frozen treats wasn’t going to happen. So I went on a quest to find alternatives and discovered how to make Lemon Sorbet.
This frozen treat is tasty, but tart as tart can be. But that’s a good thing since it limits how much you can eat. I know. I’m prone to consuming large quantities of frozen treats when given the chance. But with this lemon sorbet recipe I’ll enjoy a small serving and feel satisfied. So next time you want to try a tart dessert make your own lemon sorbet.
How to Make Lemon Sorbet
The process to make lemon sorbet is three main steps: make two liquids, chill-out, and churn.
Two Liquids in Lemon Sorbet
The two liquids that are used to make lemon sorbet are lemon/alcohol and a thin syrup. The lemon/alcohol mixture provides the flavor and by adding the alcohol you help prevent your sorbet from becoming an oversized popsicle. The thin syrup adds sweetness and also helps to prevent solid freezing.
Lemony Goodness of Lemon Sorbet
The aim of this liquid is to add as much lemony goodness as possible. The ingredient list is amazingly short with just two elements:
- 4 lemons, juiced
- 3 Tbs alcohol
Find some lemons that have that perfect fruity-firmness. Perhaps you can relate. My grandma taught me how to pick fruit. She’d grasp the fruit in the palm of her hand, and gently squeeze. The motion was almost imperceptible. She was judging how ripe the fruit was by testing for fruity-firmness. If the skin of the fruit was solid it wasn’t ready. If the fruit gave way making you feel like the skin may just burst in your hand, it was way past ready. She said that fruity-firmness was the ideal where you could just barely feel the fruit give.
I loved watching and learning from her. She would grasp fruit, squeeze, spin, squeeze; then either toss aside or keep for use in some heavenly concoction to be created in her kitchen.
When you search for lemons to make lemon sorbet go on a quest for four lemons that exhibit that perfect fruity-firmness. Your taste buds will thank you.
When you are ready to make your lemon sorbet, wash the lemons, then cut each in half. Squeeze each half into a strainer over a bowl. The bowl will collect the seeds and the large pieces of pulp. After you squeeze all you can from the lemon half, rub the bits of pulp against the strainer to coax that last bit of lemony goodness out. Repeat the process for all four lemons. While I didn’t measure how much juice I got, I was a bit surprised how much was produced from brutalizing four small yellow fruit.
Now add in three tablespoons of alcohol. We had white wine in the house, so that is what I used. Others say that vodka, or even everclear, are excellent choices. Basically, we just want to add enough alcohol to help create the proper smooth texture of a sorbet and avoid the tupperware-sized popsicle.
Thin Syrup for Lemon Sorbet
The second liquid needed to make the perfect lemon sorbet is a thin syrup. Again this liquid is made with two ingredients and a little work. Simply combine these two ingredients in a small sauce pan:
- 300 ml water
- 200 g sugar
Place the pan over medium-high heat and bring to a boil while stirring frequently with a wire whisk. Then, when it is rapidly boiling, quit stirring. No leave it alone, remove the whisk and be mesmerized by the raging bubbles for five minutes. Okay so you don’t actually have to spend the entire time staring at the bubbles, but do set a timer and let it boil without stirring for five full minutes.
Chill-Out to Make Lemon Sorbet
This step is key to your success. Do not, I repeat, do not skip this. I know it takes time, but they say all good things take time. Take time to chill your two liquids needed to make lemon sorbet.
Here I suggest that you need to phases of chilling-out to make lemon sorbet: room temp and deep freeze.
Room Temp Chillin’ For Lemon Sorbet
Your lemony goodness can just sit nearby enjoying more room temperature chillin’. We need to focus our efforts here on the thin syrup. For the thin syrup, let the pan cool by placing it in a large bowl filled with ice cubes. When it has cooled for several minutes and is nearing room temperature, move on to the next chill-out phase.
Deep Freeze Chillin’ For Lemon Sorbet
Take your sauce pan out of the ice bath, dry it off, then find a place for both liquids in your freezer. The deep freeze is where we want to keep the liquids until we start to see ice forming. Check them periodically and stir.
Be patient. Chill until your see ice. This will help the lemon sorbet form quickly when we start churning.
Churn Your Lemon Sorbet
Churn, baby, churn. I’ve done this using a home ice cream maker, but you can do it in a bowl as well. Combine the ingredients in the home ice cream maker and turn it on. Let the machine churn your lemony-goodness into the thin syrup. While it churns it also continues to help the liquids freeze; churn, freeze, churn, freeze.
Without a home ice cream maker just combine the ingredients in a bowl, stir, then put in the freezer. Then after a few minutes, check on it, stir, and put it back in the freezer.
Enjoy Your Lemon Sorbet
After 10-15 minutes your liquids should have combined into a nice thick lemon sorbet. You can scoop and enjoy right away, or move it into a air-tight container and freeze until you are ready to enjoy.
How To Make Lemon Sorbet With Grumpy Joe
[youtube]http://www.youtube.com/watch?v=S8VD-IYJb2I[/youtube]
I found this video as an excellent depiction of making lemon sorbet with Grumpy Joe. He uses the same recipe with some interesting acting tossed in for good measure.
Make Some Lemon Sorbet
So now it is your turn to make some lemon sorbet. Make it tart as tart can be. And post your thoughts on this frozen dessert, your very own lemon sorbet.
