Zesty Lemon Sorbet
Did someone say: Springtime? Make a sorbet at the drop of a hat as long as you have sugar in the house, light and refreshing and packed full of Vitamin C.
Function of Sugar
Sugar doesn’t just sweeten sorbet—it’s also responsible for sorbet’s structure. In ice cream, a combination of fat, protein, and sugar all influence ice cream’s texture, but in sorbet sugar is the prize-winning ingredient. When you dissolve sugar in water you get a syrup with a lower freezing point than water alone, and the sweeter a syrup is (i.e., the higher the concentration of sugar), the lower the freezing point becomes. It reduces the risk of large crystals of ice forming. Small ice crystals have a positive effect on the sensation in the mouth, and hence on the taste. If you add too much sugar you will get more of a slush than a sorbet, and if you do not add enough, you will end up with a hard block of ice.
1 cup white sugar
1 cup water
3 tablespoons grated lemon zest
1 tablespoon brown sugar
3/4 cup lemon juice
- Place sugar and water in a small saucepan; bring to a boil over medium heat, stirring constantly. Reduce heat; simmer, uncovered, 2 minutes. Cool completely. Stir in lemon zest and juice.
- Pour the mixture into a freezer-friendly container and freeze for 1 hour and 30 minutes then take it out and beat with fork to break up into crystals, return to the freezer and repeat once more after an hour, freeze till needed.
Watch Chef Jenny Morris whip up this easy-to-make and effortless recipe.