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Lemon or Lime Sorbet

Name: Lemon or Lime Sorbet
Total time: 4 h 40 min
Ingredients: 1 1/4 cups, granulated sugar; 2 teaspoons, grated lemon zest (or lime zest); Pinch, salt; 1 1/2 cups, water; 1/2 cup, fresh lemon juice, or lime juice, (3 lemons or 5 limes); 1 tablespoon, vodka (optional)

Appears in Cook's Illustrated July/August 1995

Forget about gelatin, egg whites, or corn syrup. The key to smooth, silky sorbets is plenty of sugar and a bit of alcohol.

YIELD 4

TIME 40 minutes, plus 1 hour chilling and 3 hours freezing

Why This Recipe Works

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Gather Your Ingredients

1 ¼ cups granulated sugar

2 teaspoons grated lemon zest (or lime zest)

Pinch salt

1 ½ cups water

½ cup fresh lemon juice, or lime juice, (3 lemons or 5 limes)

1 tablespoon vodka (optional)

Key Equipment

Instructions

Pulse the sugar, zest, and salt together in a food processor until combined, about 15 pulses. With the machine running, pour the remaining ingredients through the feed tube and continue to process until the sugar is dissolved, about 1 minute. Strain the mixture into a large bowl and refrigerate until completely chilled, about 1 hour.

Pour the chilled mixture into the ice cream machine canister and churn, following the manufacturer's instructions, until the mixture resembles soft-serve ice cream.

Transfer the sorbet to an airtight container and press plastic wrap flush against the surface. Cover the container and freeze the sorbet until firm, about 3 hours.

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