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Lemon Sorbet

Lemon Sorbet



Water 500g
Lemon juice 200g
Sucrose 200g
Dextrose 90g
Inulin 12g
Locust bean gum 2g
Lemon zest from two lemons


Mix all dry ingredients in a bowl and mix well.
Heat the water and add the dry ingredients and the lemon zest while whisking.
Bring to almost a boil.
Transfer to a ziplock bag and cool in cold water or ice water.
Add lemon juice and age in fridge for at least 4 hours.
Strain and run in ice cream machine.


Weight1004.0 g
Final weight1004.0 g
Evaporation0.0 g
Evaporation %0.0 %
Butter fat0.0 %
Other fat0.0 %
Total fat0.0 %
Sugar28.8 %
POD269.1Relative sweetness
MSNF0.0 %
Other solids2.8 %
TSNF31.5 %
Total solids31.5 %
Water68.5 %
Stabilizers0.20 %
Stabilizers/Water0.29 %
Egg yolks0.0 %
Egg yolk lecithin0.0 %
PAC se383.3Freezing point depression from sugars
PAC salt0Freezing point depression from salts
PAC alcohol0Freezing point depression from alcohol
PAC total383.3Total freezing point depression
PAC normalized559.9Normalized freezing point depression
FP SE-3.6 C25.6 F
FP MSNF0.0 C32 F
FP Salt0.0 C32 F
FP Alcohol0.0 C32 F
Freezing point-3.6 C25.6 F

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