Easy Italian Recipes

 MAKES 6 SERVINGS or 1 QT (1 L)

2/3 cup (5 oz/155 g) sugar

1 teaspoon grated lemon zest

1/2 cup (4 fl oz/125 ml) fresh lemon juice, strained

The Sicilians are the premier sorbetto makers of Italy. They turn out the frozen dessert in a wide variety of flavors, from berry to almond to chocolate, and eat it at all times of the day, often sandwiched in a soft brioche roll. This lemon version is the perfect finish to a seafood meal.

In a small saucepan over medium heat, combine 1 cup (8 fl oz/250 ml) water and the sugar and bring to a simmer. Reduce the heat to low and simmer, stirring occasionally, until the sugar is dissolved, about 4 minutes.

Pour the sugar syrup into a bowl and let cool. Stir in an additional 2 cups (16 fl oz/ 500 ml) water, the lemon zest, and the lemon juice, cover, and refrigerate until chilled, about 3 hours or for up to 24 hours.

Pour the mixture into an ice-cream maker and freeze according to the manufacturer's instructions. The sorbetto can be served immediately, directly from the ice-cream maker, when it is still soft and very fruity tasting. Or, you can transfer the sorbetto to a freezer-safe container, cover, and freeze until firm, at least 3 hours or for up to 2 days, before serving. Let soften slightly before serving.

Buon appetito !