1
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Cut lemon into quarters and eighths
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2
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Wash fruit thoroughly. Put in blender with less than 0.5 cups ice water. Blend. Only add more ice water if necessary
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3
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Pour blender contents through fine mesh strainer into a bowl. You want to remove the seeds. Press solids with spatula (3 min total)
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4
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Add one third of the sugar and one third of the corn syrup. Mix thoroughly.
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5
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Test the Brix sugar percentage with reflectometer. At this stage it should be well below 28%.
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6
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Add 2 Tbsp sugar and one Tbsp syrup. Mix again and test with reflectometer again. Notice how many percent it rose when you added (2+1) Tbsp. Your target is 28%.
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7
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If sugar brix percentage is less than 28%, add more sugar and syrup, mix, and retest. Repeat until brix % is 28%
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8
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Add vodka and about 1 Tbsp squeezed lemon juice. Mix and taste for bright flavor.
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9
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DON'T FORGET THE LEMON JUICE. If you forget the vodka it makes a 5% difference to the texture. If you forget the lemon juice it degrades the *flavor* by 50%! Don't put the mixture in the refrigerator until after you have added the lemon juice.
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10
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Cover the mix and refrigerate 1-2 hours.
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11
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Pour mixture into ice cream freezer and operate normally. Scoop out sorbet to plastic bowl with lid, put in freezer at least 8 hours before serving
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