Lemon Sorbet (2024)

September 1, 2023

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Lemon sorbet makes the perfect refreshing after-dinner treat. While I love all ice creams, especially hazelnut and malted milk, lemon sorbet also holds a place in my heart. It’s light, fresh, not overly sweet, exactly what I want on a hot summer’s day.

Lemon Water

This recipe is a little weird because of the lemon water. It may seem like an overwrought step but it really helps. It gives the sorbet even more lemon flavor and just a touch of bitterness which nicely balances the sweet and sour. There is so much flavor in lemon peel it would be a waste not to take advantage of it.

Dextrose

This recipe contains dextrose. Dextrose is simply powdered glucose. Glucose is a type of sugar, and serves as the primary source of energy for our bodies. In cooking and baking, glucose is commonly used as a sweetener and to improve the texture of certain foods. It helps prevent crystallization in candies and enhances the creaminess of ice creams and sorbets. It helps create a smooth and scoopable consistency while being little less sweet that sugar, so it doesn’t overly sweeten the final product.

Coupe Colonel

One of my favorite desserts/co*cktails is called a Coupe Coronel. It’s lemon sorbet with some ice cold vodka poured over. It is also lovely if you add some herbs like basil, lemongrass or lemon balm.

Lemon Sorbet

Ingredients

2 whole lemons
500 g water
200 g sugar
30 g cornstarch
50 g dextrose
360 lemon juice

Instructions

Using a peeler, peel two whole lemons. We don’t want the white part, just the yellow part.
In a pot, pour 500g of water over the lemon peels.
Place the pot on the stove and bring the water to a boil. Once it boils, turn off the heat, cover the pot with a lid, and let it steep for an hour.
After an hour, strain off 400g of the lemon-infused water and discard the lemon zest.
In a pot, combine the strained lemon water, sugar, cornstarch, and dextrose.
Place the pot on the stove and start mixing the ingredients continuously.
Bring the mixture to a boil while continuing to stir. Allow it to boil for about a minute to ensure the cornstarch is fully cooked.
Once cooked, pour the lemon base into a container and refrigerate it overnight to cool/
The next day, juice your lemons to obtain approximately 360g of lemon juice. Strain the lemon juice to ensure it’s smooth and pulp-free.
Mix the chilled lemon base with the strained lemon juice. Ensure they are thoroughly combined.
Pour the combined mixture into your ice cream machine and follow the manufacturer’s instructions for churning.
After churning, for optimal texture and flavor, transfer the sorbet to a lidded container and place it in the freezer.
Allow the sorbet to set in the freezer for 30 minutes to an hour before serving.