Lemon Sorbet

A lemon sorbet.

Work in progress.

some recipes use egg yolk or beaten egg white… no thanks
200:200 lemon juice to water was too sour, but not that lemon-y, so I reduced the lemon juice ratio and added lemon oil for more lemon aroma
the lemon oil is meant as an alternative to lemon zest
- which is the usual way of getting more of the aroma of the lemon into the product without making it too sour
- lemon oil is the essential oil extracted from lemon zest, so it should be close in effect to the zest itself
- if you’re using organic lemons and juicing them directly for the sorbet, you could try that
- however, lemon oil is shelf-stable, easy to get online, definitely won’t leave solid matter in the product, and I can use it even when I only have access to the lemon juice, not the zest
150:250 seem right concerning sourness

working time:20 min ice cream vegan vegetarian

Servings:
× pint

Mix Dry Ingredients

Mix in a bowl.

Add and mix.

Amount	Name	Ratio	Fat	Sugar	Water	Dry Mass	PAC	POD	Calories / 100 g
50 g	Dextrose	9.05 %	0.00 g	46.00 g	4.00 g	46.00 g	17.2	6.3	33.3
150 g	Lemon Juice	27.16 %	0.00 g	3.75 g	138.75 g	11.25 g			6.0
0.2 g	Lemon Oil	0.04 %
100 g	Sugar	18.11 %	0.00 g	100.00 g	0.00 g	100.00 g	18.1	18.1	72.4
250 g	Water	45.27 %	0.00 g	0.00 g	250.00 g	0.00 g	0.0	0.0	0.0
2 g	Xanthan	0.36 %	0.00 g	0.00 g	0.00 g	2.00 g			0.7
552.2 g	Total		0.00 g 0.00 %	149.75 g 27.12 %	392.75 g 71.12 %	159.25 g 28.84 %	35.3	24.4	112.4