Lemon Sorbet Recipe - Just 3 ingredients, and so refreshing! (2024)

FAQs

What is sorbet ingredient list? ›

Sorbets are a simple combination of fresh fruit or fruit juice with sugar. That's it! About two pounds of fruit will be perfect for making a quart of sorbet — that comes out to about five cups of chopped fruit. A little more or less is fine; this is a basic formula, not an exact science.

1 to 2 tablespoons liqueur (this is for flavor, but it also prevents the sorbet from freezing solid. Alcohol won't freeze, so it is great insurance that you will have a soft sorbet. BUT, if you add too much sorbet won't freeze at all and you will basically have a margarita or daiquiri!)

In a pitcher or bowl, stir together the lemon syrup with peel, lemon juice and mineral water. Pour into an ice cream maker, and freeze according to the manufacturer's instructions. Garnish each serving with a twist of lemon peel. If you do not have an ice cream maker, you may freeze it in a tall canister.

A machine freezes the base quickly and the churning action breaks up ice crystals resulting in a smoother texture. This can also be somewhat accomplished by stirring and mashing the sorbet three or more times while it is freezing – and then stirring and mashing again right before serving.

That's why pastry chefs look to liquid sugar like invert sugar, glucose, or dextrose, which all make sorbet creamier when used properly. The easiest alternative sugar—the one you can find in any American supermarket—is plain 'ol non-high-fructose corn syrup.

"Sorbet is made with fruit but no dairy (eggs or milk/cream) so it's generally vegan-friendly and suits those with egg or dairy allergies, too," she says. The pureness of the fruit makes it icy and refreshing, and it won't be silky or rich in its texture as some other kinds of ice creams and sherberts may be.

According to Serious Eats, the optimal sugar concentration for sorbet is 20-30%. Sugar dissolved in water lowers the freezing point of the mixture. The sweet spot of sorbet is all about adding enough sugar to prevent it from freezing solid, while not adding so much sugar that it won't solidify at all.

Tapioca starch (or corn starch): tapioca starch fis our go-to starch to thicken a sorbet mixture, for the velvety texture it creates. If you do not have tapioca starch, you can use corn starch instead, which is not the same, but it still works.

If you want a fluffier sorbet, you can add two egg whites, whipped to form stiff peaks, when the mixture begins to solidify.

Because it contains little other than water, sugar and some form of fruit, sorbet tends to be much lower in calories and fat than ice cream. But, with the exception of vitamin C, it also tend to be low in nutrients (the amount of vitamin C will vary according to the type and quantity of fruit used).

Is lemon sorbet the same as lemon sherbet? ›

The Difference Between Sorbet and Sherbet

The difference between these two types of frozen desserts is mainly how much dairy they contain. Sorbet contains no dairy whatsoever, while sherbet contains a little cream or milk to give it a richer, creamier texture.

If your sorbet is rock-hard after churning and freezing: Allow it to sit on the counter for 5 minutes to soften before scooping OR. Melt the base back down to liquid, add more sugar, or a bit of corn syrup, or a splash of alcohol, then re-churn and refreeze.

Too much sugar will not only make for a sickeningly sweet dessert, it also reduces the freezing point so that firstly, your sorbet will take ages to freeze, and secondly, it will crystallize as it freezes. Too little sugar and you end up with loads of crunchy ice crystals.

INGREDIENTS: WATER, LIQUID SUGAR, CORN SYRUP, LEMON PUREE (WATER, LEMON PULP, CONCENTRATED LEMON JUICE, CORN SYRUP, NATURAL FLAVOR), CITRIC ACID, NATURAL FLAVOR, MONO- AND DIGLYCERIDES, GUAR GUM, CELLULOSE GUM, CARRAGEENAN, DEXTROSE.

Sorbet (pronounced [ sawr-bey ]) is a creamy frozen concoction made from fruit juice or fruit purée that does not contain any dairy products or eggs. Sorbet is usually a dessert, but not always—it's sometimes served between courses as a palate cleanser.

Sorbet has less calories than ice cream and other frozen desserts, and no fat. It's fruit content also makes it rich in vitamin C. Any downsides? That fruit content also means it contains a fair bit of sugar, and if we're comparing it with ice cream and gelato, it has less calcium, vitamin A and iron.

The major difference between the two is that sherbet is made with dairy and sorbet isn't. Sherbet has more of a creamy texture that you'd expect from ice cream thanks to ingredients like milk, heavy cream, or buttermilk in the mix. Sorbet, on the other hand, is simply sugar and fruit.