Lemon Sorbet (Sorrento)
4 servings
480 minutes
Sorrento lemon sorbet is a refreshing dessert with a rich history from Arabic cuisine, where the combination of acidity and sweetness has long been valued. This sorbet embodies elegance and lightness: its cool texture melts in the mouth, leaving a delicate citrus aftertaste. The bright aroma of lemons is highlighted by the subtle sweetness of powdered sugar, creating a harmonious balance. Served in natural lemon cups, it is not only delicious but also aesthetically pleasing. This sorbet is perfect for finishing a meal, providing a sense of freshness and lightness. Whether on a hot summer day or an elegant dinner, it brings a touch of Mediterranean charm to any moment.
1
Cut the lemons in half. Squeeze the juice without damaging the peel, and strain the juice through a sieve. Set the zest aside.
- Lemon: 5 piece
2
Boil 160 ml of water. Remove from heat and add 2 tablespoons of lemon juice and 160 grams of sugar to the water, mixing well. Let it cool for 30 minutes.
- Water: 610 ml
- Lemon: 5 piece
- Icing sugar: 240 g
3
In another bowl, beat the remaining lemon juice, water, and sugar with a mixer. Add the cooled lemon syrup and continue beating until the mixture is smooth.
- Water: 610 ml
- Lemon: 5 piece
- Icing sugar: 240 g
4
Pour the mixture into a shallow dish and place it in the freezer. After 3 hours, take it out, beat it with a mixer, and freeze it again for another 4 hours.
- Water: 610 ml
- Lemon: 5 piece
- Icing sugar: 240 g
5
Use a teaspoon to remove the white fibers from the lemon halves, rinse them with cold water, and dry them. Place the finished sorbet in the dried lemon halves and serve on a large plate.
- Lemon: 5 piece
