This lemon mixture is so heavy in sugar that it can also be frozen directly in the freezer
as granita: Stir once or twice as it freezes and it will set to the perfect soft, slightly
granular texture.
When serving, simply scrape curls of the lemon mixture into chilled
glasses, using a spoon.
Put the lemon zest, juice, water, and sugar in a saucepan and heat gently, stirring,
until the sugar dissolves. Bring just to a boil, then cover and leave over low heat to
infuse just below the boil for 30 minutes.
Let the syrup cool, strain it, and freeze in the ice-cream maker. Transfer to a chilled
bowl, cover tightly, and store in the freezer. The sorbet will remain smooth in the
freezer for up to 1 week.
-- Bartender PANDAT
as granita: Stir once or twice as it freezes and it will set to the perfect soft, slightly
granular texture.
When serving, simply scrape curls of the lemon mixture into chilled
glasses, using a spoon.
- Pared zest and juice of 5 lemons
- 3 cups (750 ml) water
- 12 ⁄ 3 cups (330 g) sugar
- Ice-cream maker
- Mint leave for garnish
Put the lemon zest, juice, water, and sugar in a saucepan and heat gently, stirring,
until the sugar dissolves. Bring just to a boil, then cover and leave over low heat to
infuse just below the boil for 30 minutes.
Let the syrup cool, strain it, and freeze in the ice-cream maker. Transfer to a chilled
bowl, cover tightly, and store in the freezer. The sorbet will remain smooth in the
freezer for up to 1 week.
-- Bartender PANDAT
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