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Lemon ice cream (sorbet), like from the Italians

Name: Lemon ice cream (sorbet), like from the Italians
Prep time: 15 min
Cook time: 5 min
Total time: 20 min
Yield: 1000 g

I love lemon ice cream and I love sours.
Preferably as a sorbet, if it doesn't taste like water ice.
Because everyone can do that.
I love even more, when the weather is hot, a scoop of really good, intense lemon sorbet in a glass of sparkling wine...delicious and super refreshing.
You can determine the acidity of this sorbet for yourself. This is genius.
Simply vary the amount of freshly squeezed lemon juice with the proportion of water.
Our dear ice cream man Andreas asked me to test this "new" recipe "Lemon Sorbet, just like from the Italians".
Asked, done! I'm spontaneous...it even rhymes :))
Always happy, dear Andreas.
Try it yourself, you will be amazed.
It's so velvety, creamy and tenderly melting. Like a milk/cream ice cream, only better ;))

Ingredients

540 g of water
150 g lemon juice (can be increased to 250g, but reduce the water by the increased amount)
85 g Sorbet-Perfecto
200 g sugar
20 g Bindemittel-Perfecto
5 grams of cremosa paste
Zest of an organic lemon
Optional approx. 50 drops of lemon essence ice paste
Variant without sugar
510 g of water
150g lemon juice (can be increased to 250g, but then reduce the water by the same amount)
160g Perfecto-X
120 g xylitol
15g XBindemittel-Perfecto
Zest of an organic lemon
5 g rapeseed oil
5 grams of cremosa paste
Optional approx. 50 drops of lemon essence ice paste

Preparation

Step 1:
Wash the organic lemons in hot water and dry well
Step 2:

Gently grate the zest from one lemon and set aside
Step 3:

Then squeeze the lemons and set the juice aside
Step 4:

Mix all dry ingredients
Step 5:

Add the lemon juice and zest to the dry ingredients and blend on the highest setting for at least 2 minutes—

Add the cremosa and rapeseed oil and mix vigorously again
Step 6:

Place the base in the fridge to rest for at least 1 hour
Step 7:

Blend briefly to recombine the settlings and place in an ice cream maker or use the hand whisk method to make ice cream
Note
Step 1:

The addition of Cremosa will give the sorbet a very nice white colour. Not as cloudy and white as "normal" sorbet.

The relatively tasteless rapeseed oil gives it its fine texture, which is indescribably beautiful for a sorbet
Tip
Step 1:

If you like it even more sour, you can swap the water 1 to 1 for lemon juice. So you can increase the lemon juice content to 250g.

The Perfecto You can order ice powder in the Movito Online Shop!
Click here to go to the ice cream ingredient shop www.movito.fit

Recipe tags: creamy, Rapeseed oil, Sorbet Ice Cream, Lemon, Lemon sorbet, Lemon sorbet like from the Italians

Sandra

24. April 2022 @ 14: 05

Rated best ice cream by my nephews 😍
But the original recipe is way too little 🍋...
With lemon ice cream, more is definitely better 😍

Tarys

4. July 2022 @ 15: 37

Super delicious ice cream.
I took 115gr Ziteone on 500gr and it has the perfect acidity for us.
Unfortunately, I didn't have any cremosa, so I simply left out the cremosa and oil. Tastes great. Thanks for the great recipe 👍

Jenny9997

28. August 2022 @ 19: 27

Absolutely divine
As in an older comment, I took 230g of juice with a base of 850g
My new favorite ice cream

Mandy

23. September 2023 @ 20: 13

Very tasty like in the ice cream parlor

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By Claudia Hassdenteufel
Time to prepare: 15min
Preparation time: 5min
Total time: 20min
Weight: 1000 g
servings: 10-15
Type: without alcohol
Category: Ice cream and sorbets with no added sugar Fruit ice cream & sorbets with fruit
Difficulty:
Rating:
Released: 9. February 2022