I will be the first to admit that I am not a huge fan of lemon. When standing in front of a case full of pastries, lemon anythings are always pushed to the bottom of the list. Even if something isn’t too lemon-y, I turn up my nose and refuse even the biggest of pleas to try the tiniest of nibbles. Yet as is the case with all happy endings the story continues with my inability to stop thinking about the gelato from our trip to San Francisco. How the preposterous lemon beat out all the other flavors to use in my recent sorbet endeavors, I’ll never know. Maybe it was the fact that it was the first thing that came to mind when I rolled “sorbet” around in my head. Maybe it was because a nice, tall glass of cold lemonade always hits the spot after a long day of working in the summer heat. Either way, here it is, and let me tell you, lemon is divine.
1 lemon’s peel, finely diced
1 cup water
1/2 cup sugar
1/2 cup lemon juice
1/2 cup carbonated mineral water
6 strips of lemon zest, for garnish
In a saucepan, stir together the diced lemon peel, 1 cup of water and sugar. Bring to a boil, then reduce heat to medium and simmer for 5 minutes. Remove from the heat, and allow to cool.
In a pitcher or bowl, stir together the lemon syrup with peel, lemon juice and mineral water. Pour into a tall canister. Freeze for 1 1/2 hours. Remove and stir with a whisk. Return to the freezer and stir about once every hour for about 4 hours. The more times you stir, the more air will be incorporated, resulting in a lighter finished product.
Garnish each serving with a twist of lemon peel.
*If you have an ice cream maker you can use that instead and just following the manufacturer’s instructions.