Is it just me, or does lemon sorbet taste like sunshine?
Using just a few ingredients, you can easily and quickly whip up this refreshing, creamy lemon sorbet – and you don’t need an ice cream maker! Light and zesty, it’s a delicious way to cool down on a warm summer’s day!
There are as many ways to make a sorbet as there are delicious sorbets to make! Traditional sorbet starts with making a simple syrup and whipping egg whites, but I like to keep it simple.
I don’t always have time to spend hours preparing and cleaning up afterward. This recipe is perhaps not a traditional sorbet but is, in my opinion, a very worthy substitute!
Just simple, fresh ingredients, whipped together in a flash and frozen with care, create an incredibly refreshing and lively desert – with minimal effort!
INGREDIENTS
Freshly squeezed lemon juice – 400m l/ 13 oz (4-5 lemons)
Cold water – 400ml / 13 oz
Granulated sugar – 400g / 2 cups
Marscepone, Creme Fraiche or Cream – 5-6tbsp – For a vegan sorbet you can substitute with vegan creme fraiche or cream.
You will need a container or form that will withstand freezer temperatures. Used ice cream forms are perfect or a stainless steel oven form.
METHOD
1.Add the ingredients to a mixing bowl and use a wisp to dissolve the sugar completely.
2. Transfer to a shallow dish that can withstand freezer temperatures – a clean ice cream container is perfect, but you can also use a stainless steel oven form.
If your container doesn’t have a lid, you will need to cover it with cling film or put the whole container inside a large freezer bag. I try to avoid using plastic and have found that beeswax wraps work perfectly! This will help to prevent the formation of large crystals on the surface of the sorbet.
3. Place in the freezer and set your alarm if necessary- you will need to whisk the mixture every 30 minutes for the next 2 hours.
Whisking the mixture as it freezes breaks up large ice crystals as they form and gives a smoother sorbet.
After that, the sorbet should be allowed to freeze thoroughly, which takes about 5- 6 hours.
-I've noticed many recipes give a 3-hour freezing time, but in my experience, it takes a minimum of 5-6 hours. If you can’t wait that long to enjoy your sorbet, you can use this recipe to make simple lemon popsicles - they require less time in the freezer, though the result won’t be as creamy as if you have mixed at regular intervals - So plan ahead if you can.
–If you d find you have leftover sorbet that has started to melt, you can whisk it up again to break up any ice crystals and refreeze. Alternatively, use the leftovers for making lemon popsicles.
SERVING SUGGESTIONS
Delicious served alone as a pallet cleanser between courses or as a dessert.
Our favourite is in a glass with lightly carbonated water to create a frosty lemon soda – just sweet enough to hit the spot!
Or why not try a Sgroppino? – a sparkly summer cocktail made with lemon sorbet, Prosecco, Vodka and a splash of lemon juice. A little like a fancy slushy for grown-ups!
Sorbets melt quickly and are best enjoyed in a pre-chilled dish or glass. Top with a sprig of mint or a lemon twist.
HOW TO CHOOSE THE BEST LEMONS
Delicious lemon sorbet starts with choosing the best lemons!
–A fresh lemon will have bright smooth skin and feel firm and heavy for its size.
-Avoid any lemons that have a soft texture or discoloration. Once a soft spot develops, it becomes moist and will soon develop mold, usually white at first.
-A thinner-skinned lemon will yield more juice, while a thicker-skinned one may be better for zest.
TIPS TO PREVENT ICE CRYSTALS FROM FORMING IN YOUR SORBET
-When making sorbet without using an ice cream maker, you might find that the ice crystals are larger. This can happen if you forget to which the mixture at regular intervals ( Setting an alarm on my phone helps me to remember!)
If this happens; you can save your sorbet by transferring it to a blender and whizzing it for 30 seconds until smooth, and then return it to the freezer until frozen again.
–Not using enough sugar can cause the formation of large ice crystals. Therefore, sorbet needs plenty of sugar to stay soft and scoopable. I’ve experimented with reducing the amount of sugar with not-so-good results. I’ve also tried coconut sugar and substituting some sugar with honey. Unfortunately, this is one of the few recipes that require sugar to taste good!
–Ice cream and sorbet also stay softer when you store it in a shallow container, rather than a deep tub, and cover the surface of the ice cream with plastic wrap or a bees wax wrap to keep ice crystals from forming
–Cover the surface of the sorbet tightly with cling film or a food-grade freezer bag to prevent large crystals from forming on the surface.
Swedish Blueberry Soup is delicious served chilled!
If you enjoyed this recipe, I would love it if you would give it 5 stars and let me know in the comments below!
Hi, I’m Holly. Welcome to my site!
Here, you’ll find a collection of delicious recipes, many inspired by my life in Sweden. I also enjoy sharing my knowledge of foraging and simple, back-to-basics cooking.
I’m also a potter passionate about connecting with other artists and sharing my passion for pottery. So you’ll also find inspiring interviews with fellow potters from around the world!
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Creamy Lemon Sorbet - Without An Ice Cream Maker
Using just a few simple ingredients, you can easily and quickly whip up this refreshing lemon sorbet - and you don't need an ice cream maker! Light and zesty, it's a delicious way to cool down on a warm summer's day!
Ingredients
- Freshly squeezed lemon juice - 400m l/ 13 oz (4-5 lemons)
- Cold water - 400ml / 13 oz
- Granulated sugar - 400g / 2 cups
- Marcepone, Creme Fraiche or Cream - 5-6tbsp - For a vegan sorbet you can substitute with vegan creme fraiche or barista oat milk.
Instructions
You will need a container or form that will withstand freezer temperatures. Used ice cream forms are perfect or a stainless steel oven form.
1.Add the ingredients to a mixing bowl and use a wisp to dissolve the sugar completely.
2. Transfer to a shallow dish that can withstand freezer temperatures - a clean ice cream container is perfect but you can also use a stainless steel oven form. If your container doesn’t have a lid you will need to cover it with cling film or put the whole container inside a large freezer bag. I try to avoid using plastic and have found that bees wax wraps work perfectly! This will help to prevent the formation of large crystals on the surface of the sorbet.
3. Place in the freezer and set your alarm if necessary- you will need to whisk the mixture every 30 minutes for the next 2 hours. Whisking the mixture as it freezes breaks up large ice crystals as they form and gives a smoother sorbet.
After that, allow the sorbet to freeze thoroughly, which will take about 5-6 hours.
4. Serve in a pre-chilled dish if it's very hot weather with a sprig of mint or a lemon twist. It also makes a delicious summer cocktail - Sgroppino- A little like a fancy slushy for grown-ups! Lemon sorbet, Prosecco or sparkling wine, a splash of vodka, and fresh lemon juice - so good!
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