lemon sorbet

This recipe comes from the Silver Palate Good Times Cookbook, an ‘80s classic if there ever was one. It’s just a pure, vivid burst of lemon intensity. Make it in an ice cream machine (you don’t need a fancy one…mine comes from the dime store) and then put it in the freezer for a few hours to freeze completely. Put scoops of the sorbet in martini glasses and pour sparkling wine, Prosecco, or vodka over it for a very adult summer dessert that the Italians call scroppino.

ingredients

grated zest of 3 lemons
2 cups freshly squeezed lemon juice (8 to 10 lemons)
2 cups sugar
1 cup heavy cream
1/2 cup water
pinch salt

directions

Combine the ingredients in a blender and whirl for a few seconds to blend and aerate. Pour the mixture into an ice cream machine and freeze as directed.