Easy recipe for Lemon sorbet

Lemon sorbet

Here is a recipe that was still missing here, one of the most appreciated and common sorbets, the lemon sorbet. Ultra refreshing, very tangy, easy to make, in short the perfect sorbet when it's hot! I was inspired by Alain Chartier's recipe available in his book Glaces toute l'année (icecream all year), I simply reduced the amount of sugar and replaced the invert sugar with neutral honey. The final texture is between sorbet and granita, a pleasure to taste in a cone or with a spoon!

sorbet citron 8

Prep time : 15 minutes + time in the ice cream maker
Pour environ 1L de sorbet :

Ingredients :

280g lemon juice
3g lemon peel
450g water
150g sugar
60g glucose powder
30g neutral honey
4g ice cream and sorbet stabilizer

Recipe :

Mix sugar, glucose, stabilizer and honey.
Heat the water with the lemon peel.

sorbet citron 1

When the mixture reaches 40°C, add the sugars. Mix well, then heat to 85°C. Remove from heat, and cool completely in the refrigerator.

Let the mixture rest for at least 4 hours. Finally, add the lemon juice, then put the mixture in your ice cream maker.

Since the mixture is more liquid than an ice cream mix, it's okay if it takes longer to make sorbet; once set, put it in the freezer and take it out about 15 minutes before tasting for a good texture! And enjoy 😊