frozen | fruit | gluten-free | granita | lemon | no-bake | quick & easy | recipe | sorbet | YOYO!

Fresh Lemon Sorbet & handmade goodies!

June 12, 2008

Ahh, lemon sorbet. Does lemon sorbet even need an introduction? Does lemon sorbet in this weather need a reason?

No -but I’ll give it one. I was walking on my “fitness walk” last night, sweating, craving lemon ice. Really good lemon ice, like Lemon Ice King of Corona lemon ice… but better. Creamy, smooth lemon ice. Then it occurred to me: lemon sorbet. I thought, “Self, that sounds pretty awesome.” So, not being the kind of gal who just wishes she had lemon sorbet, I made myself some.

Lemon ice is my favorite kind of ice, and that goes for sorbet too. I love lemon flavor (and scent). This was super easy and really good. It requires no mixers, no ice cream makers, none of that. However it tastes like a lot more work goes into it, so when you make it tell people you slaved over it all day. Or, tell the truth and say “It was nothing.” They probably won’t believe you anyway and you’ll look like a genius. “I make my own lemon sorbet.” I mean really, how good does that sound? It’s actually more granita-ish in texture than sorbet… but whatever.

LEMON SORBET

Get these things together:

  • 1/3 cup lemon zest
  • 1 cup strained fresh lemon juice
  • 1 ½cups sugar
  • 1 ½ cups water*

Then you will:

  1. In a medium saucepan over medium heat, combine sugar and water until sugar dissolves. Add lemon zest. Stir until mixture comes to a boil; boil 2 minute.
  2. Add the lemon juice, stir well. Remove from heat, cool, and strain. Pour cooled mixture into a shallow container, cover, and freeze overnight.
  3. Pour into container, cover, and place mixture in the freezer.
  4. When it is semi-solid, mash it up with a fork and refreeze again. When frozen, place in a food processor or blender and process until smooth. Cover and refreeze until serving time.

NOTE: Can be prepared 3 days in advance. Cover and keep frozen.

Supposedly makes 8 servings. I garnished the servings with fresh mint, but you could use lemon slices, candied lemon rind, whatever. Or leave them plain.

*I actually used more water, maybe another cup and a half? I wanted to make more servings, I doubted that this recipe could make 8. Obviously I’m insane, because it does indeed and now I have like a gallon of this stuff. Well not really a gallon but a big ass Tupperware full. Not like its going to go to waste or anything though..

Let me just state for the record; its so much cooler to be the type of chick that actually makes her own sorbet than to be the kind of chick who thinks its cooler to buy it.

I left it chunky and icy, partially because I was too lazy to blender-ize it and partially because I just really wanted to eat some right away, but if you ran it through the blender, then scooped it out you’d get a smoother sorbet. This way, it was more like an icee or whatever.

I’d also like to take this time to make you all jealous again, because the ever-so-talented-with-a-needle-and-thread Yoyo sent me a set of awesome coasters she made, and…. they match my Coke Zero cans! Coke Zero is my crack, in case you didn’t know.

Look at the cold, frosty goodness of that can!


I’m fairly sure if doctors were to do intense testing on me they’d discover that inside my veins flows ice cold Coke Zero. Which would actually explain a lot. But anyway… enough about me. I love my coasters! Seriously, how cute are they? Thank you so much Yoyo! If you wanna buy some of Yoyo’s awesomeness for yourself, go to her Artfire shop by clicking here.

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