It’s officially Summer and I am kicking it off with some Lemon Sorbet Ice Cream!
I had lunch with a good friend and she was so generous and brought me a bunch of Meyer lemons from her tree. The first thing I knew I wanted to make was my husband old time favorite, lemon sorbet!
How To Make Lemon Sorbet Ice Cream
First, you will need to gather all your ingredients.
- 3 cups granulated sugar
- 3 cups water
- 2 & 1/4 cups freshly squeezed lemon juice
- 1 & 1/2 tablespoons finely chopped lemon zest
SPECIAL EQUIPMENT:
- Ice cream machine
- Citrus squeezer (handheld or machine)
- Citrus zester
First, make sure you put your Ice Cream Machine in the freezer the day before making this Lemon Sorbet Ice Cream.
Next, combine the sugar and water in a large saucepan and bring to a boil over medium-high heat.
Reduce heat to low and simmer without stirring until the sugar dissolves, about 3 to 5 minutes. Cool completely. This is called a simple syrup, and may be made ahead in larger quantities to have on hand for making Fresh Lemon Sorbet. Keep refrigerated until ready to use.
When cool, add the lemon juice and zest, stir to combine.
Pour the lemon mixture into the ice cream machine bowl (machine or bowl should be already frozen).
Turn your ice cream machine on and mix until the mixture thickens, about 25 to 30 minutes.
The sorbet will have a soft texture similar to a freshly scooped Italian ice. If a firmer consistency is desired, transfer the sorbet to an airtight container and place in freezer for about 2 hours.
Remove from freezer about 15 minutes before serving.
Make sure you post your photos on Instagram and tag me in them so I can see your creations from my blog #eazypeazylemonsqueezee
Lemon Sorbet Ice Cream
Ingredients
Directions
