Ingredients

The following ingredients have 6 Servings
  • 6 whole lemons
  • Zest of 1 lemon (preferably organic)
  • 1 1/4 cups granulated sugar
  • Scant 1/2 cup water
  • Scant 1 cup carbonated water (use a salty brand like San Pellegrino)

Instruction

  • If you wish to serve this inside the lemons, cut off 1⁄2 inch (1 cm) from the bottom of the fruits to create a flat surface for them to stand upright. Cut the top off (about 1 inch [2 cm] here to create a good hat) and reserve it as a lid. Scoop out all of the flesh as if preparing a Halloween pumpkin and press the flesh through a sieve to obtain the juice for your sorbetto. You'll need 1 cup of lemon juice for the recipe. Freeze the lemon shells before using them to serve the sorbet; they look much more effective slightly frosty and will keep the sorbetto colder longer.If not serving in the lemons, juice enough lemons to get 1 cup fresh lemon juice.
  • In a small saucepan over medium heat, combine the lemon zest, sugar, and still water and bring to a boil. Simmer until syrupy, 3 to 5 minutes.
  • Using a fine-mesh sieve, strain the syrup into a bowl and discard the zest. Stir in the lemon juice and the carbonated water.
  • Chill the mixture until cold, at least 2 hours.
  • Dump into an ice cream machine and churn according to the manufacturer’s instructions until thick and slushy, about 30 minutes.
  • Serve immediately, in the hollowed-out lemons, if desired.