About this Blog

Portland, Oregon food blog with over seven years worth of recipes, restaurant features and food photos.

Categories

Awesome Onion Goggles

Sorbetto di Limone (Lemon Sherbet)

lemon sorbetto

This was really tart and good. It makes me wish the weather was a bit warmer, but even in the rain and the 50+ degree temperatures, it’s still a great way to end a meal. This took about 6 lemons — but mine were not super juicy.

I also used half regular sugar and half vanilla sugar. I think that it added a really nice background flavor.

Sorbetto di Limone (Lemon Sherbet)
Adapted from a recipe by Jaime Oliver, in Jamie’s Italy
1 cup sugar
1 cup water
1 cup lemon juice
zest of 1 lemon
1 heaping tablespoon mascarpone cheese

lemon sorbetto

You can make this with or without an ice cream maker. I have one, so I used it. If you don’t have an ice cream maker, put a container in the freezer to chill.

lemon sorbetto

Put the sugar and water in a pan, bring to a boil, then turn the heat down and continue to simmer for 5 minutes or until the sugar is completely dissolved and the water is clear. Once the liquid is clear and syrupy, remove the pan from the heat and allow it to cool for 15 minutes.

lemon sorbetto

Add the lemon juice, zest, and mascarpone. Whisk until it is combined. Mine almost looked like it curdled a little bit, but I kept going. Give it a taste. If it’s too sour, add a little more sugar. Taste again. Hopefully, it’s perfect now!

lemon sorbetto

At this point, freeze in your ice cream maker and then continue freezing in the freezer until firm-ish. Without an ice cream maker, pour into your chilled pan and return it to the freezer. In an hour or so, use a fork to stir the sorbetto. Do this hourly for the next three hours or so hours, until it is ready to eat.

lemon sorbetto

I really want to try this with grapefruit next!

10 comments to Sorbetto di Limone (Lemon Sherbet)

  • ID

    Omagawd, grapefruit would SO be amazing, ‘specially with the little bits of frozen bits. Om nom nom nom.

    Question: I’m trying really hard not to use refined ingredients like sugar, so everything gets sweetened with honey or maple syrup. Do you think there’s any way this might work with honey? I’m seriously desert-deprived.

  • mlb

    ID: Thanks! :)
    Hmmm, I really don’t know. My questions would be over it freezing correctly with the honey. Maybe try it as a half recipe first to see if it works? Let me know if you do, I’m really curious! I bet the flavor would be wonderful.

  • Funny, you’re making sorbetto and we are braising lamb shanks. This weather sux!

  • mlb

    LC: Yeah, very weird Spring. Although, before the sorbetto we had spaghetti & meatballs! ;-)

    It is sunny here today, tho!

  • treesyjo

    Hmmm… this recipe makes me want to buy my husband the ice cream maker that he’s been wanting for months and months.

  • We want to make this, cause, we admit it, we’re suckers for anything lemon. Orange would probably be great with this recipe too!?

  • mlb

    treesyjo: oh, you should! ice cream makers are so much fun!

    Zupan’s: I bet orange would be wonderful! Tried pink grapefruit Saturday (very good too). Orange is next on my list as well..then maybe lime! :)

  • ID

    Results: SUCCESS!

    I used 1/2c. honey (could have even gone with less; twas very sweet) and 1.5c. water and it was fantastic!

    Totally trying grapefruit this wee! :)

  • ID

    or week even…

  • mlb

    ID: Hey, that’s great to hear! Now I want to make this with honey too ;-)