Lemon Sorbet by @maritoemoglie_incucina

≈ 20 min

6 servings

🍋

3

Lemons

🥛

200 ml

Whipping cream

🍬

30 g

Sugar

🍋

15 ml

Lemon juice

🍋

5 ml

Lemon zest

  1. Halve
    • lemon

    Halve the 3 lemons and scoop out the pulp, keeping the empty lemon shells intact.

  2. Press
    • lemon

    Press the lemon pulp through the fine-mesh strainer with a fork to extract juice.

  3. Zest
    • lemon zest

    Zest one lemon and measure 1 teaspoon of lemon zest.

  4. Heat
    • whipping cream
    • sugar
    • lemon zest

    Heat 200 ml whipping cream with 30 g sugar and the lemon zest until it just starts to simmer.

  5. Strain
    • whipping cream
    • lemon zest

    Remove the cream mixture from the heat and strain it into the mixing bowl until smooth.

  6. Stir
    • lemon juice
    • whipping cream

    Stir 15 ml lemon juice into the warm strained cream mixture.

  7. Divide
    • lemon
    • whipping cream

    Divide the lemon cream mixture among the 3 hollow lemon shells.

  8. Refrigerate
    • Lemons

    Refrigerate the filled lemon shells for 120 to 180 minutes until completely set.

Lemon Sorbet by @maritoemoglie_incucina

≈ 20 min

6 servings

🍋

3

Lemons

🥛

200 ml

Whipping cream

🍬

30 g

Sugar

🍋

15 ml

Lemon juice

🍋

5 ml

Lemon zest

Preparation Steps

  1. Step 1/8

    Halve the 3 lemons and scoop out the pulp, keeping the empty lemon shells intact.

    🍋lemon
    🔪knife
    🪵cutting board
    🥄spoon
    🥣mixing bowl

  2. Step 2/8

    Press the lemon pulp through the fine-mesh strainer with a fork to extract juice.

    🍋lemon
    🧺fine-mesh strainer
    🍴fork
    🥣mixing bowl

  3. Step 3/8

    Zest one lemon and measure 1 teaspoon of lemon zest.

    🍋lemon zest
    🔪knife
    🥛measuring jug

  4. Step 4/8

    Heat 200 ml whipping cream with 30 g sugar and the lemon zest until it just starts to simmer.

    🥛whipping cream
    🍬sugar
    🍋lemon zest
    🍲small saucepan
    🥛measuring jug

  5. Step 5/8

    Remove the cream mixture from the heat and strain it into the mixing bowl until smooth.

    🥛whipping cream
    🍋lemon zest
    🧺fine-mesh strainer
    🥣mixing bowl

  6. Step 6/8

    Stir 15 ml lemon juice into the warm strained cream mixture.

    🍋lemon juice
    🥛whipping cream
    🥣mixing bowl
    🥛measuring jug
    🥄spoon

  7. Step 7/8

    Divide the lemon cream mixture among the 3 hollow lemon shells.

    🍋lemon
    🥛whipping cream
    🍋lemon juice
    🥄spoon
    🥣mixing bowl

  8. Step 8/8

    Refrigerate the filled lemon shells for 120 to 180 minutes until completely set.

Composition

Ingredients

Types

Fruit, Dairy, Sweeteners

Ingredients

Lemons, Whipping cream, Sugar, Lemon juice, Lemon zest

Notes

Lemon zest (amount not given)

Allergens

Milk

Dietetics

Dietary regimen

Vegetarian, Gluten-free, Low-sodium

Calories

251 kcal

Macro nutrients

Protein: 1.5g, Carbohydrates: 10.5g, Sugars: 10g, Fat: 23g, Saturated fat: 14.5g, Fiber: 0.5g

Nutritional Information

Minerals

Calcium: 67mg, Potassium: 65mg, Sodium: 22mg

Vitamins

Vitamin C: 18mg, Vitamin A: 230µg

Preparation

Time Information

Preparation

15 minutes

Cooking

5 minutes

Overall

20 minutes

Difficulty

Level

Medium (2/4)

Steps

8 steps

Equipments

Utensils

knife, cutting board, spoon, fine-mesh strainer, fork, small saucepan, mixing bowl, measuring jug

Appliances

Refrigerator, Stove

Type

Type

Type Of Dish

Dessert

Occasions

Summer, After dinner, Party, Weekend, Snack

Origin

Source

Platform

instagram

Original Creator

@maritoemoglie_incucina

Origin

Cuisine

Italian

Geographic

Italy, Europe

Various

Aspect

Texture

Creamy, Smooth, Silky, Set

Flavors

Sweet, Tangy, Citrusy, Rich, Fresh

Other

Price

Low

Recommended Preservation

fridge

Preservation Infos

room temperature : 0 min (Do not leave out because the dessert contains dairy cream.), fridge : 2 days (Store covered in an airtight container at 4°C or below.), freezer : 30 days (Freeze in an airtight container; thaw in the refrigerator before serving.)