Fresh Lemon Sorbet
August 10th, 2007 by
Chef Mom
I’ve completed just about everything on my initial dinner party to-do list. I ran into a snag with 3 items on my grocery list - lemon sorbet, beef tenderloin and white truffle oil. I’ve been to 4 different markets looking for these items with no luck. Tomorrow I will stop by the butcher shop to pick up a tenderloin and I can substitute a plain Extra Virgin Olive Oil for the truffle oil. The sorbet is a whole other issue - I’ll have to make it from scratch. I’ll be serving the sorbet as a palate cleanser but it can also be served as a refreshing summertime dessert.
Lemon Sorbet
Better Homes and Gardens Recipe
1 cup Sugar
3 cups Water
1 tsp finely shredded Lemon peel
1/2 cup fresh Lemon juice
Few drops of Yellow food coloring
Bring water and sugar to boiling in a saucepan. Remove from heat; cool thoroughly. Cover and chill for about 1 hour.
Combine syrup, peel and juice in a 9×9x2-inch baking pan. Add food coloring. Cover; freeze 3 to 4 hours or until almost firm.
Break frozen mixture into small chuncks. Transfer to a chilled mixing bowl. Beat with an electric mixer on medium speed until fluffy but not melted.
Transfer to a 4- to 6-cup freezer container; cover and freeze until firm.
Let stand at room temperature for 5 minutes before serving. Makes 9 (1/2-cup) servings. Serve in pretty dishes with a mint leaf garnish.
Note: This was very sweet and lemony. I would recommend doubling the amount of water.