We thought it pretty interesting that we couldn’t find Lemon Sorbet at any restaurant throughout the year. I would have sworn that seeing this at an Italian restaurant would have been easy but, at least in Raleigh, this didn’t seem to be the case. No problem, we made it at home in a loaf tin.
Lots of recipes say to use an ice cream maker. Since we don’t have one, we followed this recipe and it turned out really well! After letting it freeze overnight, it was easy to scrape it out with a spoon.
The sorbet was tart and slushy. It probably didn’t quite hit the spot as it was 40 degrees outside here in December but I’ll keep this in mind for the Summer.
