The Culinary Professional 2023

Lemon Sorbet

Category:
Frozen Dessert

Equipment:
Saucepan, ice-cream maker

No. Servings:
16

Serving Size:
½ c. (120 mL)

View measurement units by

Yield:
2 qt. (1.9 L)

24 oz.

water

21 oz.

sugar

16 oz.

lemons, juice of

Combine water and sugar in a saucepan.

Bring to a boil over high heat and simmer just until the sugar is dissolved. Let cool.

When the syrup is cold, combine with the lemon juice.

Pour into an ice-cream maker and churn until frozen to a soft consistency.

**Remove from the ice-cream maker and place in a previously frozen container. Cover well and store in a freezer at or below 0°F (–18°C) until needed.

Nutrition Information

Calories

152

Fat (g)

Protein (g)

Carbohydrate (g)

Cholesterol (mg)

Sodium (mg)

Key

* =

Time/Temperature Control for Safety Food

** =

Critical Control Point

† =

Ingredient/Method Note