Klarstein DOLCE BACIO Anbauanleitung/Sicherheitshinweise Seite 28

EN
FRESH LEMON SORBET
Makes eight half-cup servings.
Ingredients
3/2 cups sugar
3/2 cups water
1 cup freshly squeezed lemon juice
1 tablespoon finely chopped lemon zest
Preparation
Combine the sugar and water in a medium saucepan and bring to a boil over medium-
high heat. Reduce heat to low and simmer without stirring until the sugar dissolves, about
3 – 5 minutes. Cool completely. This is called a simple syrup, and may be made ahead
in larger quantities to have on hand for making fresh lemon sorbet. Keep refrigerated
until ready to use.
When cool, add the lemon juice and zest; stir to combine. Turn the machine on, pour the
lemon mixture into freezer bowl through ingredient spout and mix until thickened, about
30 – 40 minutes.
When zesting a lemon or lime use a vegetable peeler to remove the colored part of the
citrus rind.
Variations
Substitute 1-1/2 cups freshly squeezed pink grapefruit juice for the lemon juice, and 1
tablespoon finely chopped grapefruit zest for the lemon zest. Add 1/4 cup orgeat syrup
to the mixture (orgeat syrup is used for cocktails such as a Mai Tai or Scorpion and can
be found with the drink mixers in most grocery stores).
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