Lemon Sorbet

Preparation info
    • Difficulty

      Medium

Appears in

By Francisco Migoya

Published 2008

  • About

Ingredients

  • 1.4 kg / 3 lb 1.38 oz / 27.96% lemon juice

Method

  1. For the Sorbet Base: Make the sorbet base according to the Method #3 Modern Sorbet Method. Cool over an ice bath. Age the base under refrigeration overnight.
  2. Once the base has aged, churn to the desired consistency.
  3. Harden for at least 2 hours and up to 4 hours. Reserve until needed.