Lemon Sorbet

By Master Chef on May 28th, 2016 · In Confectionery, Desserts, Diabetic, DOTD, Fruits, Regional and Ethnic, Special Diets, Techniques

Lemon Sorbet is a special dessert originally from Sicily, where a lemon granita would be made and served in a hallowed lemon as a palate cleanser between courses. As a dessert, this sugar-free version is fantastic! Use a lemon peel cutter to create decorative patterns on the lemons.

Lemon Sorbet

Prep time

30 mins

Cook time

12 hours 10 mins

Total time

12 hours 40 mins

Author: Epicurus.com Kitchens

Recipe type: Dessert

Cuisine: Italian

Serves: 8 (1/2 Cup each)

Ingredients

4 Cups boiling water
1 1/2 Cups sweetener, granulated
1 Tablespoon grated lemon rind
2/3 Cup freshly squeezed lemon juice
8 shells of lemons (optional)
mint leaves, for garnish (optional)

Instructions

Combine boiling water and granulated sweetener in a large bowl, stirring until sweetener dissolves; cool slightly. Stir in lemon rind and juice. Pour mixture into a 9-inch square pan; cover and freeze.
Cut tops from lemons; remove pulp. Set aside.
Remove sorbet from freezer; let stand about 10 minutes. Scrape sorbet surface with a spoon; scoop or spoon sorbet into lemon shells or into small serving dishes. Garnish with fresh mint, if desired.
Optional Garnish: Fresh mint sprigs

Notes

Best if used the day that it is made or within 2 days. This recipe may be doubled, however, freeze time may vary.

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