Lemon Sorbet
Ingredients
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- 1
Zest the lemons (yellow part only).
- 2
Dry-mix the stabilizer with 100 g of the sugar. Heat the water with the rest of the sugar, this mixture and the glucose syrup to 85°C, whisking.
- 3
Infuse the zest in the hot syrup for 15 min off the heat.
- 4
Strain through a fine chinois. Add the fresh lemon juice.
- 5
Cool to 4°C. Age 4 hrs minimum. Target 28-30° Brix.
- 6
Churn. Store at -18°C.
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Per 100g
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