Lemon sorbet not only refreshes the palate but doubles as a not too sweet and light dessert.
I absolutely love it when I can educate my kids about food. My two teenage boys have never had sorbet or sore bet as they first called it. That was the first lesson, how to say it correctly – it’s sore bay.
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.
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- 3 cups boiling water
- 1 cup sugar
- 3 teaspoons lemon zest
- ⅓ cup freshly squeezed lemon juice
- 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.