Sorbetto al Limone

(Unedited)

Please read the Gelato Introduction if you haven’t already. Try to find the sweetest lemons available, such as Meyer lemons. Avoid squeezing the lemons until just before you make this sorbetto, otherwise the juice could oxidize and not taste as good. This recipe is 100% vegan.

530g water

220g freshly squeezed lemon juice

220g sugar

22g dextrose powder

2g tar gum powder (or carob powder)

1. Weigh ingredients separately. Pre-mix dry ingredients using a whisk.

2. Heat the water until it is warm.

3. Slowly stir in the pre-mixed dry ingredients until they are mostly dissolved. Stir continuously with a whisk.

4. Add the lemon juice.

5. Immersion blend for one minute.

6. Cover the mixture tightly with plastic wrap and store for 3-4 hours in the refrigerator. This allows the flavor to mature. It may remain in the refrigerator for up to 72 hours.

7. When it’s time to churn the mixture, turn on the chill part of the gelato machine to get it a little cold for 3 minutes.

8. Turn on the churner and slowly pour the mixture into the built-in bowl of the gelato machine. Replace plastic top.

9. It should be ready to eat in 20-25 minutes with the Musso Lello 4080, but you may need to put it in the freezer for up to 30 minutes if it’s not as hard as you prefer. Turn off the chiller 30 seconds before completing the churning process.

10. Serve sorbetto in small bowls that were pre-cooled in the refrigerator for 20 minutes.

11. Store uneaten sorbetto in the freezer. To get it soft enough to eat later, you may need to put it into your refrigerator for some amount of time.