Lemon Sorbet

[MotherOfGizmo]

When I was growing up we lived in France for a few years. I still remember having this wonderful sorbet treat, it came in lemon and in orange, they would hollow out the lemon/or ornage and fill it with the sorbet and then freeze it, so you ate it right out of the lemon with a spoon. I used to love this stuff.

OK, so I just ran across a recipe for it here

http://www.getlostmagazine.com/eats/...ll/sorbet.html (scroll down the page a little to where it gives directions on how to hollow out the lemons the recipe follows that)

My question is, does anyone know if I can make this work using a sugar substitute? or is this one of those things that has to have the sugar for a consistency factor?

[not2late]

Re: Lemon Sorbet

I've done low carb lemon and lime sorbets using the old egg white method. They turned out okay (think 7-eleven Slurpee). The recipe you posted should have a better texture because it is sorta like a Philadelphia-style ice cream and they turn out fine.

Since the recipe requires you infuse the water-syrup mixture with the lemon peel, you might want to nix that step and infuse the cream with the lemon peel (personally, I find that heating Splenda gives it a bitter aftertaste but I have crazy tastebuds so you might not find this to be a problem) Do this the night before: heat the cream and add the lemon peel, cool and refrigerate overnight. Then add the water and sugar sub.

[MotherOfGizmo]

Re: Lemon Sorbet

Thanks Megs! I've been waiting for you to come along and help me! I wondered about that heating step since it seems more like its purpose was to melt the sugar.

But the recipe I was looking at on that site was the one to put into the lemon shells at the bottom of the page, this one:

Lemon Sorbet

• 1/3 cup lemon zest
• 1 cup strained fresh lemon juice--from lemons used for cups
• 1 1/2 cups sugar
• 1 1/2 cups water

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 minutes. Remove from heat, cool and strain. Add lemon juice.

Transfer to an ice cream maker and process according to manufacturers instructions.


It doesn't have any cream so I guess I'd just mix the lemon with the water and then add the sweetner after it cools?

[not2late]

Re: Lemon Sorbet

Oh....that way would work too!

I have lemons and limes at home. I might do some experiments with the recipe over the weekend.

[MotherOfGizmo]

Re: Lemon Sorbet

Cool! If you do please let me know how it comes out!