Batroun Sorbet
MAKES ABOUT 1 PINT [480 ML]2 organic lemons
1 organic navel orange
1/2 cup [100 g] granulated sugar
11/4 cups [300 ml] still water
1/3 cup [80 ml] light corn syrup
1/4 teaspoon orange blossom water
Wash and juice the citrus. Cut the shells into eighths. In a bowl, muddle the peels lightly with the sugar. Add the juice and marinate for about 2 hours at room temperature, covered with a clean kitchen towel. Stir occasionally to ensure all the sugar is dissolved.
Strain the liquid through a fine-mesh sieve. Press on the peels to release more liquid. (If you have a potato ricer, press the peels in it to extract every last drop.)
In a pitcher, stir together the lemon-orange mixture, water, corn syrup, and orange blossom water. Refrigerate until cold.
Process the liquid in an ice cream maker according to the manufacturer’s instructions. Freeze until firm.
From Lemonade with Zest
By Gentl Gentl HyersAnd
April White
