November 6, 2023
This sorbet is a refreshing palette cleanser or a lighter dessert. For an elevated plating, servie in a hollowed-out lemon and garnish with fresh mint or pomegranate seeds.
- 1 ¼ cups Water
- 1 cup + 3 tbsp Agave
- 1 Lemon Zest about 2 lemons
- 1 ½ cups Lemon Juice about 12 lemons
- Fresh Mint &/or Strawberry Juice optional
- In a small saucepan, combine the water with the ageve. Bring this mixture to a boil and cook, stirring occasionally, until the sugar dissolves and the syrup is clear. This will take about 1 minute.Take the syrup off the heat and add the lemon zest. Let the syrup steep for about 20 minutes.After the syrup has steeped, whisk in the lemon juice (&/or mint &/or strawberry juice) and then cover the mixture and place in the refrigerator for 2-3 hours. You want the sorbet base to be cold before churning it in your ice cream maker.When the lemon sorbet base has chilled, churn in your ice cream maker according to the manufacturer’s directions. Transfer the churned sorbet to a freezer-safe container and freeze until firm, usually at least 3 hours, before enjoying.