sorbet
Lemon Sorbet
An easy-to-make Italian lemon sorbet featuring fresh lemon juice and Morbifrutta sorbet base.
Recipe
Ingredients
Scaled yield: 1,165g
- Granulated Sugar (Sucrose) 23.6% of recipe275g
- Dextrose 2.1% of recipe25g
- Morbifrutta 3.9% of recipe45g
- Citrus Zest 0.3% of recipe3g
- Lemon Juice 29.2% of recipe340g
- Water 40.8% of recipe475g
- Vellutina (Sorbitol) optional 0.2% of recipe2g
Process
Method
- 1
Combine all ingredients and blend well with an immersion blender.
- 2
Extract at the proper temperature—typically between −6°C and −7°C.
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