Lemon sorbet
Sharp, clean lemon sorbet: lemon juice, sugar and water. A quarter of the mix is juice; the sugars are balanced so the sorbet is soft and smooth, not a block of ice.
Ingredients
For 1 kg of mix. Open it in the calculator to make any batch size.
| Water | 487 g |
|---|---|
| Sucrose (table sugar) | 160 g |
| Dextrose | 100 g |
| Lemon juice | 250 g |
| Stabilizer blend | 3 g |
Balanced for sorbet
- Fat
- 0.0%
- Sweeteners
- 26.6%
- Total solids
- 28.5%
- Scoops best at
- −12 °C
Every number is inside the sorbet template’s range. What they mean: how to balance a recipe.
Method
- Weigh every ingredient. Mix the sugar, dextrose and stabilizer.
- Heat the water to 85 °C and whisk in the sugar mix until it dissolves. Cool completely.
- Stir in the freshly squeezed lemon juice (and some finely grated zest, if you like).
- Chill for 2 to 4 hours, then churn in your ice cream machine.
- Freeze until firm. Serve at about −12 °C: from a home freezer, let it rest about 10 minutes.
Squeeze the lemons fresh and strain the juice. Bottled juice tastes flat.
Make it your own
Open it in the calculator to change any amount, swap ingredients for the ones you have, or make it sweeter or softer: Scoopable rebalances the rest so it stays in range.