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Robert Wemischner
Lemon (ordinary or Meyer) sorbet
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Preparation info
Yield: Approximately 19 ounces ,
12
servings, each weighing approximately 1½ ounces
Difficulty
Easy
Appears in
The Dessert Architect
By
Robert Wemischner
Published
2009
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Recipes
Contents
Ingredients
Oz
Grams
Name of ingredient
12
360
Americas
United States
Dessert
Vegan
Gluten-free
Method
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