tastes like frozen lemonade!
This is a super easy way to start using your ice cream maker! Or don’t use one, either way works. The poppyseeds are reminiscent of vanilla beans, and give your sorbet an extra crunch that makes it not-so-average. The lemon zest gives an extra lemon bite, and the honey and sugar balance each other out nicely, while making the recipe slightly healthier with the natural sweetness.
In its most basic form, sorbet is sweetened water and fruit, frozen together. This lemon sorbet recipe could be adapted for mango sorbet, or strawberry, or my favorite, raspberry. If you can’t get your hands on fresh berries, frozen ones are great, too!
I developed a great hack for boiling water and dissolving in the sugar super quickly. Fill a jar with water and screw the lid on, then microwave for 2 minutes. The lid traps in the heat, and your water will be boiling after just 2 minutes — make sure to use a towel to remove it from the microwave. Add the sugar and honey, screw the lid back on, then shake the jar until the sugars are dissolved. Super easy and no hassle!
Ingredients:
- zest of 2 lemons, about 3 tbsp
- juice of 7 lemons, nearly 1 cup
- 1 cup boiling water
- 1/3 cup sugar
- 1/3 cup honey
- 1 tbsp poppyseeds
Directions:
- Dissolve sugars into water.
- In a loaf pan, mix together all ingredients and refrigerate until cool.
- Using an ice cream maker (make sure to freeze the ice cream maker bowl for 24 hours first), churn the sorbet for 30 minutes.
- While churning, place your loaf pan in the freezer.
- Transfer churned sorbet into the loaf pan, then freeze for at least 30 minutes before scooping it out to serve.
- Garnish with fresh mint, enjoy!
