When life hands you lemons, make lemonade (or lemon sorbet!). ~ Unknown
Life has by no means handed me lemons, but I felt this quote was appropriate for the upcoming recipe.
I am headed to Miami this weekend to soak up the sun for one of my closest friend’s bachelorette weekend. I don’t have time to pack, get organized and make a complicated ice cream. Besides, those of us with tummy issues are having trouble enduring the past 3 days of all dairy. Help is on the way in the form of simple lemon sorbet. Truth be told, I also happen to have all the ingredients for lemon sorbet in the apartment, so why not save a few buckaroos and use what I have to make a yummy frozen treat.
Living in a small NYC apartment its slightly hard to stock a kitchen with every last cooking utensil. I have accumulated quite a collection over the past few years, but still don’t have a microplane. So when zesting lemons I use, drumroll please, a cheese grater. (Thank you to my sweet coworker for the brilliant suggestion!) Seems sort of tacky, but wow, it does the trick!
There is one kitchen utensil that I do have and cannot live without. I recently purchased this squeezer in Israel and it was a total impulse buy (but at $2 it didn’t really matter). At first I thought it was a real gimmick and piece of junk. Then I tried it, and it was truly a lemon juicer miracle machine. Measuring a whopping 2 inches, it’s about the weight of a few paper clips and looks a little bit like a screw. The magic is that it screws into the lemon and enables you to squeeze juice out of the spout without having seeds end up into your lemon juice. It’s extremely easy to use. Now here is where I would love to insert a link to this treasure, but I have spent the past 20 minutes searching google and have yielded nothing. Next time you’re in the market in Tel Aviv, pick one up for yourself.
On to the recipe…To be perfectly honest, I had an idea of how to make lemon sorbet – I figured I could make lemonade and then put it through the ice cream maker. Duh. But I wanted to make sure someone else (hopefully a trained chef) had tested a recipe first before I put it out to you all. I googled lemon sorbet and literally 1,000 different recipes came up, but I decided to go with Emeril’s Lemon Sorbet.
After making (and tasting) this recipe, it seemed more like an intermezzo or palette cleanser to me. In other words, it was so tart the way I made it that it would be better eaten in a small portion to cleanse the palette between, say, a salad course and a fish course. Nonetheless, if you follow the recipe below (and not the exact recipe I used) I think you’ll enjoy it.
It’s safe to say that if you like lemons, lemon zest and tartness, you will like this. If not, add a little extra sugar, add a few raspberries on top, and you’ll love it.
Simple (Tart) Lemon Sorbet
Edited slightly from Emerli Lagasse’s original recipe
1 cup water
1 cup of sugar (I used 3/4 of a cup for a MUCH more tangy and tart recipe – frankly though, it was too sour)
1 cup freshly squeezed lemon juice (for me, that was 7-8 lemons; though the recipe said 3-4!)
2 teaspoons of lemon zest
Bring the water and sugar to a boil in a small saucepan, remove from the heat, and cool completely in the refrigerator.
Combine the syrup with the lemon juice and zest and pour into the bowl of an ice cream machine.
Freeze according to the manufacturer’s instructions (which in my case was 22 minutes in the ice cream maker). The sorbet was very soft when complete. After the sorbet is made, transfer to an airtight container, cover tightly and freeze until ready to serve.
**Note this recipe is perfect for vegans, Passover, and those following a gluten free diet. **