Culinary Institute of America

Lemon Sorbet II

Preparation info
  • Makes

    1

    lb
    • Difficulty

      Easy

Appears in
top 1000Baking & Pastry: Mastering the Art and Craft
Baking & Pastry

By Culinary Institute of America

Published 2015

  • About

Ingredients

Ingredient U.S. Metric
Sugar 3½

Method

  1. Whisk together 2 oz/60 g of the sugar and the sorbet stabilizer in a small bowl.
  2. In a small pot over medium heat, bring the water, the remaining sugar, the glucose, and lemon juice to a boil.
  3. Whisk in the sugar-sorbet stabilizer mixture and bring to a second boil for 2 minutes.
  4. Strain the mixture into a nonreactive metal container and cool i