Lemon Sorbet
For a frozen cocktail this has an unusual method but it’s worth it. It is a drink I make for myself.
I usually make this when I have juicy, thin skinned lemons. Grapefruit works, too.
The ingredients include caster sugar and I prefer it to sugar syrup in this one. If it doesn’t dissolve I enjoy the crunchy grit that adds to the texture of the blended lemon.
Recipients: People who like to sip their drinks. Nobody enjoys brain freeze.
Type: Frozen
EQUIPMENT
Blender that can happily crush ice
Margarita, martini or wine glass
INGREDIENTS
30-45ml vodka
One small or half a large lemon
Ice
1-2 tablespoons caster sugar
METHOD
Using a reamer or citrus juicer, juice the lemon. Remove and discard any seeds. Pour juice into blender along with any pulp on the reamer/juicer.
Pull the membrane away from the white pith and put the membrane in the blender. It should come away in segments. Use your hands, not a spoon. Including pith or seeds will make your drink bitter.
Pour vodka to the blender.
Add one to two tablespoons of caster sugar to the blender.
Include approximately 1-2 cups of ice to blender.
Blend until smooth. The amount of ice varies because you need a good liquid to solid ratio to blend well. How much ice you can blend before injuring your blender depends on how much juice you extracted from your lemon and the density of your ice. Just see how you go.
ADJUST
Lemons vary in sourness so you might want to add more caster sugar and blend again.
OPTIONAL
If you really like citrus add some lemon zest to the blender. Again, avoid the white pith.
If you feel like being fancy you can rim the glass with caster sugar.
Or if you are skilled at removing zest in ribbons, add one to your glass as a garnish. I didn’t but you might be nicer to your guests than I am 😉
Sue Henry slowly sipping her Lemon Sorbet so as to avoid brain freeze. And our snacks. Rice paper rolls are courtesy of Sue.
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