The first time I made this a friend of mine had brought me bags of lemons from her sister’s lemon tree and I was looking for ways to use them up while they were fresh. I made lemonade, lemon bars, frozen yogurt and even some lemon curd. Lemon is one of my favorite flavors, I love it on fish and chicken but I really love to make salad dressing with it. I love how well it pairs with so many other flavors like berries, honey, lavender or mint the list goes on and on really. When we were in Italy a couple years ago there was a little lemon tree outside in the front yard of the villa we rented so one sunny afternoon my son and I made lemonade to take down to the beach and enjoy. I think that the zest is just as important as the juice and in some cases even more useful, I use it every time I use the juice. I think it’s important to have a good microplane zester they are inexpensive and useful in so many ways. I also love my citrus press, it not only saves your hands but it also gets the most juice you can get out of your citrus fruit. This recipe is a good one to have because it is vegan and non-dairy and you never know when you might need it.
Lemon Sorbet Recipe
- 1 Cup Water
- 1 Cup Sugar
- 1 Cup Lemon Juice, The juice of about 5 Large Lemons
- 1 Tbl. Lemon Zest, The zest of 1 Lemon
- Pinch of Salt
Bring the water and sugar to a boil in a small sauce pan to make a simple syrup, at this time you can add in anything else you want to use for extra flavor like lavender or mint then set aside to cool completely. Add lemon juice, zest and salt and chill in the freezer for 30 minutes so the mixture is cold then pour it into your ice cream maker and churn until it freezes, mine took about 20 minutes. Store in an air tight container in the freezer or serve immediately.