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Lesson Plan Lemon Sorbet | Programma Della Sorbetto al Limone  | Σχέδιο μαθήματος: Σορμπέ Λεμόνι

Ingredients:

• Fresh lemon juice – 200 g (about 4 lemons)
• Sugar – 300 g
• Water – 480 g
• Rice starch – 10 g
• Inulin – 10 g
• Lemon zest (optional) – to taste

Directions

1. In a saucepan, combine the sugar and water. Heat over medium heat until the mixture reaches 85°C, then add the rice starch and inulin, whisking to dissolve. Let cool completely.
2.  Once the syrup has cooled, add the fresh lemon juice and optional lemon zest. Whisk until well combined, creating a balanced mixture of acidity and sweetness.
3. Pour the mixture into an ice cream maker or sorbet churner. Churn according to the machine’s instructions until the sorbet reaches a creamy consistency.
4. Transfer the sorbet to a freezer-safe container and freeze for at least 30 minutes if a firmer texture is desired.
5. Serve in chilled bowls with a garnish of lemon zest or mint leaves for a refreshing presentation.