Lemon sorbet in lemon bowls
Votes: 1
Time: 4 hours 45 minutes
Complexity: easily
Servings: 8
Complexity: easily
Servings: 8
Lemon is an excellent fruit for making a refreshing summer sorbet. Not only the juice but also the rind itself is used, creating a unique bowl for an impressive presentation of the frozen dessert. Carefully scoop out the lemon pulp to avoid damaging the "bowl," then freeze the lemon rinds to help the sorbet retain its texture longer. To make the sorbet itself, mix lemon juice with simple syrup and freeze first in an ice cream maker and then in the freezer. Garnish the lemon sorbet bowls with candied zest.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 12 lemons
- 2.5 cups of water
- 2 tbsp. + 2 tbsp. sugar
- Special equipment: ice cream maker with a capacity of 1.5 l.
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Recipes with similar ingredients: lemon juice, lemon, lemon sorbet, sorbet
Cooking the dish according to the recipe:
- Combine water and 2 cups of sugar in a small saucepan. Bring to a boil over high heat and cook until the sugar is completely dissolved. Remove from the heat and cool completely.
- Place a strainer over a 2 tbsp measuring cup.
- Cut the top quarter off 8 lemons, then slice a very thin slice off the bottom to create a flat base. Squeeze the lemon tops into a measuring cup; discard the bottom and top rinds.
- Stand the cut lemon upright and use a small knife to run a small knife around the inner edge of the rind to separate the pulp from the rind. Then, insert a spoon into the cut lemon and scoop out all the pulp, leaving only the lemon "cup." Place the pulp in a strainer placed over a measuring cup and squeeze out all the juice. Repeat with the remaining 7 lemons. Freeze the lemon cups until ready to serve.
- Zest and juice the remaining 4 lemons; set aside 1 tablespoon of zest for the topping. You'll need 2 tablespoons of freshly squeezed lemon juice; if you have too much, refrigerate or freezer the excess and use it in other recipes.
- Mix the cooled sugar syrup with 2 tablespoons of lemon juice. Pour the mixture into an ice cream maker and freeze according to the manufacturer's instructions. Transfer the sorbet to an airtight container and freeze for at least 2 hours before serving.
- In a small bowl, combine the reserved lemon zest and the remaining 2 tablespoons of sugar. Spread the mixture evenly over the bowl and set aside for 30 minutes to dry slightly.
- When ready to serve, spoon the sorbet into frozen lemon bowls and sprinkle with candied lemon zest. Serve immediately.
Author of the recipe - Valerie Bertinelli is an American actress.
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