lemon sorbet

This concoction feels granita-like to me, granita being — as you may know — a sort of slushy Italian dessert usually made from water, sugar and fruit or other flavorings. Obviously, this isn’t that. In fact, I cheat completely, beginning with a pint of good-quality sorbet and then simply adding the other ingredients, two of which contain alcohol.

Grown-Up Granita

dry Prosecco

mint leaves

Put the sorbet and gin in a food processor or blender and blend until well combined but still slushy. Pour into champagne flutes, top with Prosecco, garnish with mint leaves and serve immediately.

Mark Bittman makes a cold, sweet cocktail with gin and sorbet.

Bing Cherry Soup

Bing cherries, washed

vanilla bean

orange peel

orange

Put whole, unpitted cherries into a deep, wide, heavy pan. (No need to remove stems.) Add vanilla bean, candied orange, and wine or wine and water. Bring to a boil, lower heat and simmer 30 to 40 minutes, until thickened and reduced by half.

Let cool for a few minutes, then transfer to a food processor in batches and pulse briefly, just until fruit is in very small pieces. Transfer fruit, pits, stems and liquid to a fine-meshed sieve placed over a large bowl. Press hard with a wooden spoon to extract all the liquid. Cover, and chill 4 hours or overnight.

To serve, ladle into shallow bowls. Put a scoop of sorbet or ice cream or a spoonful of sliced fruit in the center. Garnish with candied orange peel or a biscotti, if desired.

Italian Lemon Sorbet, or “Sorbetto al Limone”, is a non-dairy frozen dessert traditionally served between courses to help “clean your palate”. Lemon Sorbet has a unique scent, perfect for cooling off on hot summer days. You can serve it as a drink between courses to help clean your palate or in cups like as a dessert. Sorbet is the dairy-free version of Italian Gelato, just as creamy but lighter and less caloric. The lack of ingredients of animal origin (such as milk, heavy cream and eggs) together with the generous dose of fruit, make the sorbet one of the lightest and most refreshing desserts ever.

How to Make Traditional Italian Lemon Sorbet

sugar

water

lemons

Peel the lemons

Let’s start preparing the lemons. Wash them very carefully then dry them. With the help of a peeler, remove the lemon peel, being careful NOT to remove the white, bitter part.

Squeeze the lemons

Cut the lemons in half and squeeze them to collect the juice. If you have a juice extractor you can use it to have a more concentrated, tasty and slag-free juice.

Make the syrup

Place water, sugar and lemon zest in a saucepan. Cook over low heat for about 5 minutes, stirring constantly, until the sugar has dissolved completely. Turn off the fire and let it cool.

Combine ingredients

If necessary filter the lemon juice with a colander then add the syrup without the lemon zest. Mix really well.

Blend

Pour the mixture into a blender and blend everything for about 3 minutes. In this way the mixture will incorporate more air and the sorbet will be creamier.

Make lemon sorbet with ice cream maker

If you have an ice cream maker, pour the mixture into the machine and start it. It will take about 40 minutes, depending on the model. After the necessary time, your creamy Italian Lemon Sorbet is ready!

Make lemon sorbet without ice cream maker

Pour the blended mixture into the previously frozen stainless steel container. Place in the freezer for about 4 hours. Every 30 minutes you have to break the frozen surface. So remove the sorbet from the freezer and mix using a hand whisk or a low speed electric whisk.

Lemonade sorbet makes the perfect summer treat that&#39;s bursting with vibrant citrus flavors. This easy frozen treat goes together in a flash with only five ingredients and is the perfect way to stay cool all summer. It&#39;s a delightful blend of tangy sweetness that&#39;s bursting with fresh lemon!

Lemonade Sorbet Recipe

corn syrup

lemon juice

lemon zest

limoncello

Whisk together water, sugar, corn syrup, lemon juice, lemon zest and limoncello.

Place mixture in refrigerator for 15-20 minutes.

Pour lemon sorbet mixture into ice cream machine and freeze according to the manufacturer's instructions.

Once sorbet is done, add to ice cream container and freeze until time to serve.

what a wonderful idea, and I already have my homemade limoncello in my freezer, ready to go, love this and thank you!

Lemon sorbet looks delicious! What a fun idea for a frozen summer dessert.

The lemony flavor of this sorbet just screams summer!  I like how it has only a few simple ingredients and is easy to make too!

Love this version with limoncello! Cant wait to see how they turn out!

I'm a big lemon fan and lemon sorbet is always a favorite to both enjoy those flavors and cool down. This is a lovely version!

So perfect and refreshing during the hot summer months. Thank you for this!

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