Lemon Sorbet
Palate Cleanser Sorbet Recipe

I like to serve sorbets between dinner courses preferable after a creamed soup course and just before the main entree as a refresher to the mouth.
This is so easy to make,
my recipe for lemon sorbet does not require an ice cream maker
and it can be made well in advance. Just keep frozen until ready to serve.

Lemon is probably the most popular frozen fruit juice sorbet of them all.
When should it be served?
Before a main entree.. because lemon is a great palate cleanser.
It allows the diner to enjoy the feature attraction of a gourmet dinner.

You could also serve lemon sorbet palate cleanser with a gourmet salad
or as an amuse bouche on a Chinese spoon with fresh fruit
for an elegant presentation.

Lemon Sorbet, Palate Cleanser Recipe
source: recipe and photograph created by www.finedinings.com

Yield: 8 servings

Ingredients

1/2 cup granulated sugar
1/2 cup water
zest of one lemon
1/2 cup freshly squeezed lemon juice
8 fresh mint sprigs for garnish

Directions

Combine sugar and water in a saucepan, bring to a boil. Add lemon zest (reserve a small amount of lemon zest for garnish); cover and simmer for 10 minutes. Set aside to cool. Add freshly squeezed lemon juice. Strain the mixture then transfer to a shallow container, cover and freeze until firm.

Remove lemon sorbet from freezer, puree in a blender or food processor until smooth. Transfer to a small bowl, cover and freeze again.

When ready to serve this palate cleanser use a melon baller and place 1 to 3 scoops lemon sorbet in a stemmed glass or small dessert dish and serve before the main course. Garnish with reserved lemon zest and mint sprigs.

Wine recommendation: Pinot Gris; Chardonnay

Lemon Sorbet Palate Cleanser Sorbet Recipe

Lemon Sorbet
Palate Cleanser Sorbet Recipe