Lime Sorbet:
Replace lemon zest and juice with equal amounts of lime zest and juice. Continue with recipe.
Shopping Tip:
Choose lemons or limes with smooth skin and small pores. They’ll have the most juice.
Tangy lemon sorbet
22
PREP TIME
10 min
TOTAL TIME
40 min
Makes
4 Cups
* PLUS Freezing Time: 60 minutes
Tangy lemon sorbet. Photo, Michael Alberstat.
Our tangy lemon sorbet gets its punch from a medley of gin, lemon zest and a pinch of salt. This delectable recipe is surprisingly low in calories.
Ingredients
- 1 cup granulated sugar
- 1 tbsp lemon zest
- 1/4 tsp salt
- 1 cup lemon juice
- 2 tbsp gin
Instructions
- Combine sugar with zest, salt and 1/2 cup water in a saucepan and set over high. Boil, stirring occasionally, until sugar is dissolved, 2 to 3 min. Remove from heat.
- Stir in 2 cups water, lemon juice and gin. Pour through a sieve into a large metal bowl and cover with plastic wrap. Chill in freezer until cold, about 1 hour.
- Pour cold sorbet mixture into a pre-frozen ice-cream-maker bowl and churn according to manufacturer’s instructions, 30 to 45 min. Mixture will be slushy. Transfer sorbet to a covered container and freeze until firm.
- To serve, let sorbet stand at room temperature until slightly softened, 5 min.
Nutrition (per serving)
- Calories
- 113,
- Carbohydrates
- 28 g,
- Sodium
- 74 mg.
