Lemon-Sorbetto: Williams-Sonoma Class

Lemon Sorbetto Ingredients:
 3 cups water

 2/3 cup sugar or substitute xylitol (or refined cane sugar -- NO white table sugar!)

 1 tsp. grated lemon zest

 1/2 cup fresh lemon juice, strained

Directions: In a small saucepan over medium heat, combine 1 cup of the water and the sugar and bring to a simmer. Reduce the heat to low and simmer, stirring occasionally, until the sugar is dissolved, about 4 minutes. (If using xylitol, it is not necessary to heat to dissolve).

Pour the sugar syrup into a bowl and let cool. Stir in the remaining 2 cups water, the lemon zest and lemon juice; cover and refrigerate until chilled, about 3 hours or for up to 24 hours. Pour the mixture into an ice cream maker and freeze according to the manufacturer’s instructions.

The sorbetto can be served immediately, directly from the ice cream maker, when it is still soft and very fruity tasting. Or, you can transfer the sorbetto to a freezer-safe container, cover and freeze until firm, at least 3 hours or for up to 2 days, before serving. Let soften slightly before serving. Makes about 1 quart; serves 6.


Sorbetto can also be poured into the Zoku Maker for individual pops or made up in the vitamix.
Adapted from Williams-Sonoma Essentials of Italian by Michele Scicolone (Oxmoor House, 2007).