Lemon Sorbet with Saffron
What could be more refreshing in the heat of summer than a lemon sorbet? The addition of saffron softens the citrus taste while adding an almost mystical dimension. The saffron lends the sorbet a beautiful orange hue, like the color of sunset. The sorbet is best when made no more than eight hours before serving. If you must freeze it longer, let it melt back to a liquid in a bain-marie and return it to the ice cream maker until soft-solid.
Total Timea day or more
OccasionFormal Dinner Party
Dietary Considerationegg-free, gluten-free, halal, kosher, peanut free, soy free, tree nut free, vegan, vegetarian
Equipmentice cream maker
Five Ingredients or LessYes
Taste and Texturesweet, tangy
Type of Dishdessert, sorbet
- 1¾ cups purified water (such as Evian)
- 1½ cups sugar
- 1/8 teaspoon coarsely crumbled saffron threads
- 1¼ cups strained fresh lemon juice
- 5 tablespoons light corn syrup
Combine the purified water and sugar in a medium saucepan. Bring to a boil over high heat. Add the saffron. Cover and steep for 5 minutes. Whisk in the lemon juice and corn syrup. Cover and refrigerate until cold.
Process the lemon mixture in an ice cream maker according to the manufacturer’s instructions. Transfer the sorbet to a container. Stir to distribute the saffron evenly. Freeze until soft-solid, stirring occasionally, about 6 hours.
2005 Ludovic Lefebvre