Lemon (ordinary or Meyer) sorbet

Preparation info
  • Yield: Approximately 19 ounces ,


    servings, each weighing approximately 1½ ounces
    • Difficulty


Appears in
The Dessert Architect

By Robert Wemischner

Published 2009

  • About


Oz Grams Name of ingredient
12 360


  • In a medium-sized bowl, combine the syrup, lemon juice, and zest.
  • Chill until cold and then transfer to the bowl of an electric ice cream machine.
  • Freeze until semi-firm and then, using a small ice cream scoop, scoop the mixture onto a parchment-lined sheet pan.
  • Freeze, covered, until ready to assemble the dessert.
  • Just before servin