📝 About This Recipe
Inspired by the sun-drenched citrus groves of the Amalfi Coast, this lemon sorbet is the ultimate palate cleanser and a refreshing finale to any gourmet meal. It masterfully balances the sharp, bright acidity of fresh lemons with a delicate sweetness and a sophisticated herbal undertone from steeped basil. Naturally gluten-free and fat-free, this frozen delight captures the vibrant essence of summer in every icy, smooth-as-silk spoonful.
🥗 Ingredients
The Citrus Core
- 2 cups Freshly squeezed lemon juice (from approximately 8-10 large lemons)
- 2 tablespoons Lemon zest (finely grated, avoiding the white pith)
- 2 cups Filtered water
- 1 1/2 cups Granulated white sugar (superfine sugar works best)
Flavor Enhancers & Texture
- 2 tablespoons Light corn syrup (helps prevent large ice crystals)
- 6 large pieces Fresh basil leaves (whole leaves for steeping)
- 1 pinch Fine sea salt (to balance the sweetness)
- 1 tablespoon Limoncello liqueur (optional, for a smoother scoop)
For Garnish & Serving
- 6 pieces Fresh mint sprigs (for decoration)
- 1/4 cup Candied lemon peel (optional garnish)
- 12 pieces Fresh raspberries (for a pop of color)
- 1 bottle Chilled Prosecco (for an optional float)
👨🍳 Instructions
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1
Begin by zesting your lemons using a microplane, ensuring you only take the yellow skin and none of the bitter white pith. Set the zest aside.
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2
Juice the lemons until you have exactly 2 cups of liquid. Strain the juice through a fine-mesh sieve into a bowl to remove all seeds and excess pulp.
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3
In a medium saucepan, combine the filtered water, granulated sugar, and light corn syrup over medium heat.
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4
Stir the mixture constantly until the sugar has completely dissolved and the liquid turns clear. This creates your simple syrup base.
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5
Once the syrup begins to simmer, add the lemon zest and the fresh basil leaves. Stir once and immediately remove the pan from the heat.
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6
Allow the herbs and zest to steep in the hot syrup for about 10-15 minutes. This infuses the syrup with essential oils and a subtle herbal fragrance.
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7
Strain the warm syrup through a fine-mesh sieve into a large, heat-proof glass bowl to remove the basil leaves and zest; discard the solids.
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8
Whisk the fresh lemon juice, a pinch of sea salt, and the Limoncello (if using) into the strained syrup until perfectly combined.
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9
Cover the bowl tightly with plastic wrap and place it in the refrigerator for at least 4 hours, or ideally overnight. The mixture must be ice-cold before churning.
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10
Once thoroughly chilled, pour the lemon mixture into your ice cream maker. Churn according to the manufacturer's instructions, typically for 20-25 minutes.
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11
Stop churning when the sorbet reaches a thick, slushy, soft-serve consistency and appears opaque and snowy.
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12
Transfer the sorbet into a pre-chilled, airtight freezer-safe container. Smooth the surface with a spatula and press a piece of wax paper against the surface to prevent ice crystals.
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13
Freeze for at least 6 hours to 'ripen' the sorbet, which allows it to firm up to a perfect scoopable texture.
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14
Before serving, let the container sit at room temperature for 5 minutes to soften slightly, then scoop into chilled bowls or lemon shells.
💡 Chef's Tips
Always use heavy, thin-skinned lemons as they generally contain more juice and have more fragrant zest. The addition of a small amount of alcohol (Limoncello) or corn syrup is a professional secret that lowers the freezing point, ensuring the sorbet stays smooth rather than turning into a block of ice. If you don't have an ice cream maker, pour the mixture into a shallow pan and whisk vigorously every 30 minutes for 3 hours to break up crystals. Ensure your storage container is truly airtight to prevent the sorbet from picking up any 'freezer smells' from other foods.
🍽️ Serving Suggestions
For a stunning presentation, serve the sorbet inside hollowed-out lemon halves that have been kept in the freezer. Create a 'Sgroppino' by placing a scoop of sorbet in a flute and topping it with chilled Prosecco and a splash of vodka. Pair with fresh seasonal berries like blueberries or raspberries for a beautiful color contrast and extra tartness. Garnish with a tiny drizzle of high-quality extra virgin olive oil and a few flakes of Maldon sea salt for a modern, sophisticated twist. Serve alongside gluten-free almond flour shortbread or biscotti for a crunchy textural element.