Lemon Sorbet
Lemon sorbet not only refreshes the palate but doubles as a not too sweet and light dessert.
The second lesson was what it is. I explained that sorbet is a palate cleanser and can be served before or after the main course. I like to serve it before.
It’s essentially fruit ice, in this case, a lemon sorbet, served cold before a warm meal. The difference in temperature wakes up the taste buds allowing a more palatable experience when dining.
Cool and refreshing lemon sorbet. So you may be wondering about the difference between sorbet, sherbet, ice cream and Italian ice.
How is sorbet different? A few ways. First, sorbet is dairy-free and gluten-free. There are 3 ingredients, fruit, sugar, and water.
So, right there, because there’s no dairy makes a big difference from ice cream and sherbet.
If you’ve ever had Italian ice you know it’s chunky with ice chips, sorbet is not. Sorbet is smooth and melts lusciously in your mouth.
There are no artificial colors in sorbet, but there are in the syrups typically used in Italian ice. The textures of all I’ve mentioned are very different too.
Do I need an ice cream maker to make lemon sorbet?
But let’s get back to my lemon sorbet. It’s so easy to make, no ice cream maker necessary.
Though some sorbets can be made in one. This lemon sorbet is cool and refreshing. I added lemon zest for an extra pop of flavor.
While you can just enjoy it as a cool treat, I urge you to try it as a palate cleanser. You’ll see what I mean.
I should also mention that you can use other fruits. Those that can be juiced, like limes, oranges, and grapefruits work best, in my opinion.
Berries like strawberries, raspberries, and blueberries must first be pureed then passed through a sieve to remove the seeds and thick skins. I have used grapes and this grape sorbet was a hit. No need to remove the skins.
Friday #FarmersMarketWeek Recipes
- Bourbon Roasted Cherry Ice Cream by The Redhead Baker
- Broccoli Salad by Palatable Pastime
- Charlotte de Chou et de Pommes de Terre by A Day in the Life on the Farm
- Homemade Mint Ginger Lemonade by Everyday Eileen
- Green Beans with Bacon by Simple and Savory
- Grilled Eggplant Parmesan Stacks by Jolene’s Recipe Journal
- Lemon Sorbet by Family Around the Table
- Old Bay Corn by Cookaholic Wife
- Panzanella Salad by Caroline’s Cooking
- Peach Rose Sangria by Books n’ Cooks
- Roasted Peach Lemonade by Kate’s Recipe Box
- Satay Beef Noodle Bowl by A Kitchen Hoor’s Adventures
- Strawberry Olive Oil Cake by The Baking Fairy
- Summer Veggie and Shrimp Quesadilla by The Freshman Cook
- Watermelon Basil Feta Salad by House of Nash Eats
Lemon Sorbet
Cleanse the palate and wake up your taste buds with lemon sorbet.
Ingredients
- 3 cups boiling water
- 1 cup sugar
- 3 teaspoons lemon zest
- 1/3 cup freshly squeezed lemon juice
Instructions
- Combine boiling water and sugar in a large measuring cup, stirring until sugar dissolves. Let cool completely.
- Add lemon zest and juice, stirring to combine
- Pour lemon mixture into an 8-inch square pan and freeze until firm.
- To serve, let sit at room temperature for 5 minutes.
Very refreshing and I love that you served it in the lemon!
How refreshing (and easy to make!)
This looks so cool and refreshing, just perfect for a hot summer day!
For some reason I haven’t had lemon sorbet in a while but it’s a favorite, so refreshing.
I love this lemon sorbet. A refreshing treat for these hot summer days that is simple to make and tastes delicious!
This lemon sorbet looks so light and refreshing! I would’ve never thought it would be so simple to make!
So simple and so delicious! It looks perfect for a hot, humid day like today too!
Three simple ingredients. I’m not counting the water. So much flavor! Can be an elegant dessert or a family one. LOVE this recipe.
This sounds so refreshing!
This is a great sore bet and I love that you served it in the lemon cups. I often serve sorbet between courses during the holidays so I’m happy to have another recipe.