Lemon sorbetto

Lemon sorbetto

Sorbetto al limone

By
From
PIDAPIPÓ
Makes
1 kg

Lemon sorbetto is one of the few fruity gelato or sorbetto recipes where you don’t want the fruit to be overripe. With this one, you want the lemons to be as fresh and as tart as possible, rather than too ripe and too sweet. Also, when you’re juicing them, be careful to avoid including any pith as this can make the sorbet bitter.

Ingredients

Quantity Ingredient
200g lemon juice
500g filtered water
5g carob bean powder
280g caster sugar

Method

  1. Put the lemon juice and water in a bowl and whiz briefly with a hand-held blender to combine.
  2. Put the carob bean powder in a separate bowl. Add 2 tablespoons of the sugar and mix together well.
  3. Gradually add the carob powder and sugar mixture to the lemon juice mixture, blending all the while, until well combined. Add the rest of the sugar and blend to incorporate, then transfer to a suitable lidded container and leave to cool in the freezer for 15–20 minutes, or until the mixture drops to 4°C.
  4. Turn on your gelato maker so it begins the freezing process.
  5. Pour the mixture into your gelato maker. Once the mixture reaches –4°C (this should take about 30–40 minutes) detach the canister or scoop the sorbetto into a pre-cooled lidded container. Transfer to the freezer and leave for at least 1 hour to harden before serving.
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