Lemon Sorbet
20—30 Min
Picture this: a gorgeous seaview, a cloudless sky, the perfect amount of sun and this lemon sorbet right in front of you ... It makes us want to pack our bags and head to the Amalfi Coast! If you can't make it to Italy right now, simply bring a piece of it to your table at home.
Ingredients 4 Portions
- 250 mlWater
- 150 gSugar
- 50 gLemon sugar
- 1 tspLemon Peel, Chopped
- 250 ml freshly squeezed lemon juice (from 4–5 lemons)
Preparation
- 1
Combine the water, sugar, lemon sugar and Kotányi lemon Peel in a saucepan. Heat over medium heat, stirring occasionally, until the sugar has completely dissolved. Remove from the heat and leave the syrup to cool.
- 2
Strain the cooled syrup, then stir in the freshly squeezed lemon juice. Pour the mixture into ice cube trays and freeze overnight. If serving the sorbet in hollowed-out lemon halves, freeze those as well.
- 3
Once completely frozen, transfer the cubes to a high-speed blender and blend until smooth and creamy.
- 4
Serve in chilled lemon halves, glasses or bowls, and garnish with additional grated lemon zest if desired.
Cool down on a hot summer day with this lemon sorbet!
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