Lemon Sorbet

Name: Lemon Sorbet Using Xanthan Gum
Yield: 4
Cuisine: Molecular Gastronomy Ice Cream
Ingredients: 850ml of Water; 244ml fresh Lemon juice; 240g of white granulated Sugar; Finely grated zest of 1 Lemon; 10g Special Ingredients Xanthan Gum; Pinch of Salt

Use Special Ingredients Xanthan Gum to help stop ice crystals forming, improving the texture of this delicious lemon sorbet.

Lemon Sorbet Using Xanthan Gum

Rated 5.0 stars by 1 users

Cuisine

Molecular Gastronomy Ice Cream

Servings

Use Special Ingredients Xanthan Gum to help stop ice crystals forming, improving the texture of this delicious lemon sorbet.

Author:

Special Ingredients Ltd

Ingredients

850ml of Water
244ml fresh Lemon juice
240g of white granulated Sugar
Finely grated zest of 1 Lemon
10g Special Ingredients Xanthan Gum
Pinch of Salt

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Directions

In a small saucepan put 570ml of water, lemon juice, sugar and the lemon zest. Over a medium heat, bring to the boil whilst stirring to ensure the sugar is dissolved.
ensure the sugar is dissolved. Turn the heat down and simmer for 5 minutes. Allow the mixture to cool (approximately 10 minutes).
Combine the mixture with the remaining 280ml of water using a blender, then add the Xanthan Gum and salt and blend until fully combined.
Pour into an Ice Cream maker and freeze according to the manufacturer’s instructions.
Xanthan Gum in this recipe will help stop ice crystals forming and improve the texture of your Sorbet

Filed in: Ice Cream & Sorbet, Modern Gastronomy Kit, Modern Gelling Agents Kit, Molecular Gastronomy, Molecular Gastronomy Chef Kit, Special Ingredients Recipes, Xanthan Gum

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