I just returned from two wonderful, whirlwind weeks in France. I started in Normandy, flew through Poitou-Charentes, waved at Toulouse and Carcassonne and then spent one week in Roussillon. According to many of the people we spoke with it was unusually hot for this time of the year. In fact, many vignerons told us that their vines were about 2-3 weeks ahead of schedule. It was hot and we found ourselves stopping for “refreshments” like this sorbet at least once (or twice!) a day. Et voilà!
Sorbet au Citron (Lemon Sorbet)
Pronounced: sor beh / oh / see trohn
- 1-1/2 cups sugar
- 1 cup water
- pared strips of peel from 1 lemon
- 2-1/3 cups strained, fresh lemon juice
- 1 cup uncarbonated mineral water
1. Stir the sugar, 1 cup of water and lemon peels together in a saucepan. Place over low heat and stir until sugar is dissolved.
2. Increase heat to med-high and boil for 30 seconds without stirring. Remove from heat, pour into heatproof bowl and cool completely.
3. When cooled, cover and refrigerate 4 hours.
4. Remove the strips with a slotted spoon. Add 1 cup of mineral water to the lemon juice. Add 1-2/3 cups of the syrup and taste. It should be almost too sweet tasting. Adjust and add more sugar syrup if necessary.
5. Cover and place in the freezer.
6. When well chilled, transfer to an ice-cream machine and process according to manufacturer’s directions.
7. Cover tightly and freeze until ready to serve.
Place the sorbet into chilled glass bowls.
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We use a Cuisinart ICE-30BC Pure Indulgence 2-Quart Automatic Frozen Yogurt, Sorbet & Ice Cream Maker in the BP test kitchen (read: editor’s home) and while it won’t make the large batches that the $300 versions make, it’s inexpensive, easy to use and easy to clean.
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