Lemon Sorbet

Instructions

1. Step 1

   Combine half the water with the granulated sugar in the saucepan. Heat over medium heat, whisking until the sugar has completely dissolved, then remove from the heat.

   Timer: 5 min (fixed)

   Ingredients used: 250.0 gr Granulated Sugar, 240.0 ml Water

   Cookware: saucepan, whisk

2. Step 2

   Pour the syrup into the mixing bowl. Whisk in the remaining water, lemon juice, lemon zest, and salt, then refrigerate until the mixture reaches 4°C or colder.

   Timer: 60 min (fixed)

   Ingredients used: 0.5 gr Fine Salt, 240.0 ml Lemon Juice, 6.0 gr Lemon Zest, 240.0 ml Water

   Cookware: mixing bowl, whisk

3. Step 3

   Pass the chilled base through the fine-mesh strainer into the ice cream maker. Churn according to the machine instructions until thick and softly frozen.

   Timer: 25 min (fixed)

   Cookware: fine mesh strainer, Ice Cream Maker

4. Step 4

   Transfer the sorbet to the freezer-safe container, cover, and freeze until firm enough to scoop.

   Timer: 180 min (fixed)

   Cookware: freezer-safe container