For many years, I always referred to sorbet as “sore-bet” rather than the correct pronunciation “sore-bay.” My dad called it “sore-bet,” my mom called it “sore-bet,” so naturally I thought it was “sore-bet.” Who was I, an innocent and easily corrupted little child, to know the difference? Sadly, “sorbet” is not the only word I’ve pronounced incorrectly for years, only to find out that I’ve been sounding like an idiot for way too long. Like when I used to talk about “ether-real” desserts (ethereal), “super-flouse” amounts of something (superfluous), and what to order for “horse-da-vores” (hors d’oeuvres). Classy.
Luckily I’m not the only one who slaughters the English language once in a while. I recently informed my father, a middle school English teacher, that the word disheveled is pronounced “dish-heveled” rather than “diss-heevled.” Whoops-a-daisy. And I can’t tell you how many times in school I’ve heard classmates talk about the “coop” in Afghanistan when its government was taken over, or ask our Lit teacher what exactly a “hyper-bowl” is. *Face-palm*
Now that we’ve gotten the pronunciation issue squared away nicely, I can present to you this fabulous recipe for Lemon SorbAY! Its tart, sweet, zesty, icy lemon freshness is the perfect refresher to end any summer meal. Or winter meal. Or fall meal or spring meal for that matter. With only FOUR ingredients (two of them coming from the same fruit and one of them being water) this is one of the simplest recipes out there. Just heat up a simple syrup of water and sugar, let it cool while squeezing and zesting some fresh, juicy lemons, stir it all together, pour it into an ice cream maker, freeze for a couple hours if desired, and voila! Fresh, homemade sorbet ready to be gobbled up at your earliest convenience.
I realize that not everyone owns an ice cream maker, and I can’t vouch for the results of making this recipe without one, but I have to say that prior to freezing this recipe is nothing more than wonderful homemade lemonade. I would imagine that if you blended/food-processed the mixture with a handful of ice cubes you’d have a pretty stellar lemon slushy to feast on, too. But if you DO happen to own an ice cream maker, go the sorbet route. You won’t regret it. This cool, creamy, perfectly tart, and fruity sorbet beats anything I’ve ever bought in the frozen food aisle. It’s seriously ethereal, guys. Ether-real indeed. 😉
Fresh Lemon Sorbet
1 cup water
1 cup granulated sugar
3/4 cup freshly squeezed lemon juice (from about 3-4 large lemons)
1 tablespoon fresh lemon zest (more or less to taste)
Combine the water and sugar in a small saucepan. Place over medium heat, stirring occasionally, until the mixture comes to a boil. Reduce heat to low and simmer for 2 minutes, uncovered. Pour the mixture (called a simple syrup) into a bowl and cool completely.
When the syrup is cool, stir in the lemon juice and lemon zest. Pour the mixture into an ice-cream maker and freeze according to maker’s instructions. (Mine takes about 25-30 minutes.) Sorbet will be soft and slushy. Serve the sorbet immediately or transfer it to a container and freeze for 4 hours or until firm. Makes about 2 cups.
(Recipe adapted from Taste of Home)