Sake and Lemon Sorbet

Ingredients

Sorbet Base

  • 1.75 kg / 3 lb 13.73 oz / 35% sake (unfiltered)
  • 500 g / 1 lb 1.64 oz / 10% lemon juice
  • 2.75 kg / 6 lb 1 oz / 55% simple syrup (50° Brix)

Method

  1. Make the sorbet base according to the Classic Sorbet Method.
  2. Pacotize or churn to the desired consistency. If using a Pacojet, freeze the base in a beaker until hardened, and then pacotize.
  3. Harden for at least 2 hours and up to 4 hours. Reserve until needed.