Sorbetto di Limone

Name: Sorbetto di Limone (Lemon Sorbet)
Yield: Makes about 1½ liters (3 pints)
Cuisine: Italian
Ingredients: 75 grams (3 tablespoons) glucose syrup, such as Trimoline; 275 grams (1¼ cups plus 2 tablespoons) granulated sugar; Juice of 10 to 12 lemons, strained of pulp; Pinch of coarse salt; Finely grated zest of 4 lemons

Lemon Sorbet

Preparation info

Makes about
1½ liters

Difficulty
Easy

Appears in

The Fundamental Techniques of Classic Italian Cuisine

By International Culinary Center , French Culinary Institute , Cesare Casella and Stephanie Lyness

Published 2021

About

(See “Sugar Density” for a discussion of the use of refractometers for making sorbetti.)

Ingredients

Finely grated zest of 4 lemons
275 grams (1¼ cups plus 2

Europe
Italy
Dessert
Vegan
Gluten-free
Mediterranean

Method

Combine the lemon zest, 1 liter (4¼ cups) water, the sugar, and the trimoline or glucose in a saucepan (casseruola) and bring to a simmer. Simmer 2 to 3 minutes to infuse the syrup with the flavor o