In Italy, locals enjoy lemon sorbet as a warm-weather refreshment, palate cleanser, digestive, and even as a breakfast staple. And while Sicily has perfected its world-famous citrus Sorbetto al Limone, it was 8th Century Arab settlers who first introduced the island to these tart fruits, sugar cane, and to the concept of sorbet—eventually leading natives to discover gelato, granita, and the first versions of this lemon sorbet recipe! Today, Sicily produces millions of tons of citrus fruits, with lemon and orange groves aplenty in the fertile lands surrounding Mount Etna. So it’s no surprise that treats like Sorbetto al Limone, Limoncello, Lemon Granita, and Sgorropino have become synonymous with Italian cuisine. The juice and zest of fresh, sun-ripened lemons infuse the simple syrup. The syrup is then frozen, becoming an irresistibly refreshing dessert. Whether you want to recreate the citrus sorbets you tasted while traveling in Italy, or simply looking for a cool refreshment, this recipe is for you!
Lemon Sorbet Ingredients
Fresh lemons right off the tree are the star of Sorbetto al Limone. Their rinds infuse the simple syrup with a vibrant note that complements the otherwise sweet flavor profile.
Fresh lemons: Choose a tart lemon variety, like the Lisbon or Eureka lemon which is known for its thicker skin (more zest!). If you’re a fan of Meyer lemons, keep in mind that they are sweeter and have a much thinner zest, so it won’t be quite as complex and refreshing. Sugar: Plain white granulated sugar is best. Mint (optional): Makes the sorbetto extra refreshing!
How To Make Homemade Lemon Sorbet
This recipe doesn’t take long to prepare but it does require a stretch in the freezer and frequent mixing, so plan to make Sorbetto al Limone on a day when you’ll be home for at least 5 hours.
At least 1 hour before cooking: chill the mixing bowl. Place a large stainless steel mixing bowl or sealable container into your freezer to chill while you prep the lemons and make and chill the simple syrup. Peel and juice the lemons. Scrub, dry, and peel 4 to 5 fresh lemons–enough to get 2/3 cup fresh lemon juice. Take care to peel just the very outer yellow part of the peel (the zest), avoiding the white layer beneath (the pith) that can sometimes be quite bitter. Once peeled, juice the lemons and filter the juice through a strainer. Prepare the simple syrup. Combine the lemon zest, 3/4 cup sugar, and 1 cup water in a saucepan and simmer until the sugar is completely dissolved. Chill in your fridge for at least 45 minutes. Strain, blend, freeze, and mix. Add the strained lemon juice, chilled simple syrup (remove the peels), and blend until frothy. Transfer to a bowl, cover, and freeze. Give the mixture a brisk mix about every 30 to 45 minutes to help it develop a smooth consistency, instead of a typical granita-like texture. You can use a manual whisk or electric mixer. Do this until it’s frozen through, about 4 hours in total. Enjoy. Serve it immediately before you’re ready to dig in. But don’t worry if it melts a bit — you can always serve it in cups as a refreshing drink to sip slowly.
Ways to Mix it Up
This is a perfectly simple lemon sorbet recipe, but you can dress it up a bit if you’d like:
For an adult version of this summer dessert, add 1 to 2 tablespoons of limoncello to the simple syrup. Not a fan of lemons? Swap out the citrus for another favorite such as orange, which is nearly as popular in Sicily. Add egg whites for an even creamier consistency and to speed up the freezing process. Egg whites also act as a stabilizer. Whisk 2 tablespoons of egg white (about 1 large egg) until stiff peaks form, then gently incorporate it into the syrup mixture before freezing.
How To Make Lemon Sorbet Using An Ice Cream Machine
Using an ice cream machine will speed up the process and yield a much creamier result. If you choose to go this time-saving route, add the simple syrup to the prechilled (12 to 24 hours) insulated bowl and follow the instructions for your machine. Depending on the model, the process typically takes around 30 minutes.
What To Serve with Lemon Sorbet
Sorbetto al Limone is a typical palate cleanser and digestive, and in Sicily, it’s even considered a breakfast food. Enjoy it between courses, at the end of a meal, or simply anytime you feel like it. Scoop it into a brioche roll, use it to whip up a batch of Sgroppino, or serve it all on its own.
Leftovers and Making Ahead
Like most frozen treats, you won’t want to store Sorbetto al Limone for too long, risking changes to its flavor and texture. It’s best enjoyed within a few days of preparation but can be kept in the freezer in a stainless steel food storage container with a tight-fitting lid for up to 15 days. Browse all Mediterranean recipes.
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