← Back to Search Results European, French
lemon-sorbet-with-saffron

Photo by: Joseph DeLeo
Comments: 0
 

Recipe

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.

Yield : Makes about 1 Quart

Ingredients

  • 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

Directions

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

Note from Cookstr's Editors

Nutritional information is based on 8 servings.

 

Nutritional Information

Nutrients per serving (% daily value)

194kcal (10%)
9mg (0%)
51g
0g
0g (0%)
0g
0g (0%)
0g
0g
0mg (0%)
42g
0g
2mg
48mg
0mcg RAE (0%)
18mg (29%)
5mg (0%)
0mg (0%)
 

Would you like to leave a comment about this recipe?

Notify me of new comments on this recipe. Add comment

We'd love to hear what you think!

Please or to add a comment to this recipe.
 

Explore Cookbooks on Cookstr

hot-sour-salty-sweet Hot, Sour, Salty, Sweet
by Jeffrey Alford, Naomi Duguid
ham-an-obsession-with-the-hindquarter Ham: An Obsession with the ...
by Bruce Weinstein, Mark Scarbrough
mom-a-licious Mom-a-Licious
by Domenica Catelli
a-new-way-to-cook A New Way to Cook
by Sally Schneider
the-whole-beast-nose-to-tail-eating The Whole Beast: Nose to Ta...
by Fergus Henderson
a-bakers-odyssey A Baker's Odyssey
by Andrew Schloss
chez-panisse-fruit Chez Panisse Fruit
by Alice Waters
the-mozza-cookbook The Mozza Cookbook
by Nancy Silverton
the-south-american-table-the-flavor-and-soul-of-authentic-home-cooking-from-patagonia-to-rio-de-janeiro-with-450-recipes The South American Table: T...
by Maria Baez Kijac
ice-creams-and-sorbets-cool-recipes Ice Creams and Sorbets: Coo...
by Lou Seibert Pappas
raos-cookbook Rao's Cookbook
by Frank Pellegrino
lucindas-authentic-jamaican-kitchen Lucinda's Authentic Jamaica...
by Lucinda Scala Quinn
good-to-the-grain Good to the Grain
by Kim Boyce
allergy-free-desserts Allergy-Free Desserts
by Elizabeth Gordon
unforgettable-desserts Unforgettable Desserts
by Dede Wilson
le-bernardin-cookbook Le Bernardin Cookbook
by Eric Ripert, Maguy Le Coze
Already a member? Click here to Log In
close

Sign up to Cookstr!

  • Receive a free, handpicked selection of recipes in your inbox weekly
  • Save, share and comment on your favorite recipes in My Cookstr
  • Get updates on new Cookstr features and tools







By signing up you accept the
Terms of Use and Privacy Policy
Spinner
New to Cookstr? Click here to Sign Up
close


Forgot your password? Click here
close
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?