Recipe #22

Lemon Sorbet

A refreshing treat for hot summer days. 

INGREDIENTS 

Serves 8

10 organic lemons, unsprayed and unwaxed

Lemon zest

500 ml freshly squeezed lemon juice (out of half the lemons)

500 ml water

300 g unrefined sugar

Optional:

Lemon thyme (3–4 stalks) or lavender

PREPARATION

1. Rinse the lemons and grate the zest of 3–4 of them. Squeeze the juice out and put everything aside for later use.

2. Cut the remaining lemons into halves,  scoop them out and put the pulp aside.

3. Now cook the lemon juice and zest together with the sugar and whisk until you get a syrupy consistency. You can also add some thyme now if you like. Let it simmer and continue stirring for 4–5 minutes. Set it aside to cool down for a bit and then blend it for 2-3 minutes.

4. Pour everything into a bowl and place it into the freezer, also the lemon halves.

5. Keep on stirring every 1/2 hour, for about 4–5 hours.

6. Now you can fill the lemon halves with the sorbet, put them back together and back into the freezer for another hour until they are ready to be served.

Enjoy!

NOTES

If you have lemons left over, you can use them for a lemon–infused olive oil or just preserve them in salt. Leave them whole or cut them into quarters, measure the weight and add 5 % of unrefined salt, 2–3 bay leaves, peppercorns and place them into a clean jar. Now wait about 4–6 weeks until you can add them to your salad (dressing), stew or gremolata.