Nothing says hurry up summertime more than a crisp and refreshing scoop of homemade lemon sorbet. Smooth and creamy with just the perfect amount of tart. This recipe reminds of of a childhood favorite of mine…Lemon Chills! Growing up I was addicted to Lemon Chills. A.dict.ed! Summer just wasn’t summer until that first taste of frozen lemonade hit your tongue. Even though they were so ridiculously overpriced…I had to have one!
This recipe is the grown up version of the Lemon Chill. No longer do you need to visit an amusement park and stand in line for that bright yellow cup of deliciousness. Crisp and refreshing, any time of the year, this sorbet is certain to become an instant favorite in your house.
Smooth and creamy Lemon Sorbet.
Yield: Serves 4
1 1/4 cups granulated sugar
2 teaspoons grated lemon zest
1 1/2 cups water
1/2 cup fresh lemon juice, about 3 lemons
1 tablespoon vodka
In the work bowl of a food processor, pulse the sugar, zest, and salt together until combined, about 15 pulses. With the machine running, pour the remaining ingredients through the feed tube and continue to process until the sugar is dissolved, about 1 minute. Transfer the mixture into a large bowl, cover tightly with plastic wrap and refrigerate until very cold (40 degrees), at least 4 hours and up to 24 hours.
Pour the mixture into the ice cream canister and churn following the manufacturer’s instructions until the mixture resembles the consistency of soft served ice cream.
Transfer the sorbet to an airtight container. Cover the container and freeze the ice cream until it is firm, about 3 hours.
Source: Cook's Illustrated
One Year Ago: Raspberry White Chocolate Scones
Two Years Ago: Happy Hour and Oysters