I’m making homemade limoncello with the 95% alcohol I brought from Italy. (I will post about the limoncello in a few months, as it requires 10 weeks to make it.) One bottle of limoncello requires the zest of five lemons, so I ended up with five zested leftover lemons. What to do with the juice? I decided to make homemade lemon sorbet. It’s very easy to make if you own an ice cream maker: simply mix the juice with a simple sugar syrup and let the ice cream maker do the rest. Lemon sorbet can be served as a palate cleanser, or be used for an Italian drink called sgroppino, about which I will do a post later. For now, here’s how to make lemon sorbet.
250 ml (1 cup) freshly squeezed lemon juice, about 5 lemons
275 grams (1 3/8 cup) sugar
275 ml (1 cup + 2 Tbsp) water
Combine the water and the sugar in a saucepan.
Bring to a boil, stirring, until the sugar has dissolved. Allow to boil gently for 1 minute.
Turn off the heat. The syrup will be completely clear.
Allow to cool to room temperature. You can speed up this process by putting the pot in cold water.
Cover tightly and refrigerate for some hours to cool off completely.
Squeeze the lemons. Cover the lemon juice and refrigerate to cool off.
Combine the lemon juice and syrup once they are cold.
Stir to mix.
Put the mixture in the ice cream maker at the slow speed (if it has speeds).
Churn until the sorbet has frozen, about 30 minutes.
Transfer the lemon sorbet to a plastic container and freeze to store and to firm up further if desired.
You can also serve it straight away.