Sherbet Lemon

[mothwing]

Well, lemon sorbet, really, no dairy, no eggs.

It's 33°C up here, and I don't want to think about what June will be like.




Feel free to imagine a sprig of fresh mint or the prerequisite eighth of lemon on that rather bland pic. And that I had already refurbished that table, while you're at it.

Recipe (taken from AllRecipes.com):

Ingredients:
* 1 lemon's peel, finely diced didn't use organic lemons, so I abstained.
* 1 cup water
* 1/2 cup sugar
* 1/2 cup lemon juice - I used the zest as well, so I had roughly one cup in the end.
* 1/2 cup carbonated mineral water
* 6 strips of lemon zest, for garnish didn't have enough lemons.

Instructions:

1. In a saucepan, stir together the diced lemon peel, 1 cup of water and sugar. Bring to a boil, then reduce heat to medium and simmer for 5 minutes. Remove from the heat, and allow to cool.
2. In a pitcher or bowl, stir together the lemon syrup with peel, lemon juice and mineral water. Pour into an ice cream maker, and freeze according to the manufacturer's instructions. Garnish each serving with a twist of lemon peel.
3. If you do not have an ice cream maker, you may freeze it in a tall canister. Freeze for 1 1/2 hours. Remove and stir with a whisk. Return to the freezer and stir about once every hour for about 4 hours. The more times you stir, the more air will be incorporated, resulting in a lighter finished product.

I love that this recipe uses only about half the sugar the other German and anglophone recipes suggested by common consensus. This results in a very lemony, sour taste. Nom.

It's very tasty. Since I work at home, I'm always here, anyway, otherwise I probably wouldn't have bothered, as it does take ages.

Kiwi sorbet is in the making, I'm really curious how that'll turn out.