Lemon Drop Sorbet
This recipe was inspired by and modeled on Ice Cream Ireland's margarita sorbet recipe. Actually, it was inspired by the fact that I wanted to bring a dessert to a dinner party at a friend's last night, combined with the fact that I had some lemons on hand. The weather in DC this weekend was unseasonably warm, so sorbet sprang to mind. Off I went to Ice Cream Ireland looking for a lemon sorbet recipe. Instead I found their margarita sorbet recipe and thought immediately of the popular bar shot known as the "lemon drop." Thinking it'd be tough to go wrong with vodka, lemon juice and sugar, I adapted the margarita sorbet recipe as follows. It made about a quart of boozy sorbet deliciousness.
- 340g sugar + a bit for garnishing the rim of some serving glasses
- 500ml drinking water (filtered or bottled if you live in a city with nasty water, like me)
- 250ml freshly squeezed lemon juice
- 100ml vodka
- lemon zest for garnish
- Boil the water and dissolve the sugar in it.
- Remove it from the heat, cover it and cool it to room temperature. Then add the lemon juice and vodka and cool the mixture in the refrigerator until it is cold (about 38°F) about 6 hours or over night. (I generally refrain from putting hot items directly into my refrigerator, because doing so can increase the temperature within your refrigerator into the danger zone for bacterial growth—approx. 40°F to 140°F.)
- Freeze in an ice cream maker, then place in the freezer to harden more for a few hours before serving.
- Moisten the rim of a serving glass with a lemon wedge, then dip the rim in sugar. Spoon the sorbet into the glass and garnish with lemon zest.
Looking tasty! You're right, with these it's hard to go far wrong!
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Wow, I never knew that Lemon Drop Sorbet. That's pretty interesting...
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