← All recipes Partial reconstruction — base is fully measured, method being re-verified

Lemon Sorbetto

Yield: 1 batch · Dairy-free · Base fully in grams

Batch
0/0 done

Bright, dairy-free lemon sorbetto. The base formula below is fully measured and preserved from the original batch; the churning and freezing steps are being re-verified.

Ingredients — original base
  • 720 g water
  • 170 g sugar
  • 30 g honey
  • 180 g lemon juice
  • 30 g lemon zest (one batch ran with 19.5 g Meyer lemon zest when that was all we had)
  • 8 g cornstarch
  • 0.5 g salt

Click an ingredient once it's measured out.

Method
  1. Combine the base ingredients. The exact heating, churning, and freezing sequence from the original batch is still being re-verified — this page will get the confirmed process once it's retested.
Still being verified
  • Heating, churn, and freezing instructions, plus serving temperature.
  • Whether the final version drops the cornstarch (preference moved away from cornstarch and gelatin).
  • A coconut-cream variation (two 400 ml cans — one pure coconut cream, one with guar gum) and swapping maple syrup for some or all of the sweeteners — both discussed, neither finalized.