Name: Lemon or Lime Sorbet
Total time: 4 h 40 min
Ingredients: 1 1/4 cups granulated sugar; 2 teaspoons grated lemon zest (or lime zest); Pinch salt; 1 1/2 cups water; 1/2 cup fresh lemon juice , or lime juice, (3 lemons or 5 limes); 1 tablespoon vodka (optional)

Why This Recipe Works

After much trial and error, we found that a high sugar concentration was the secret to a creamy sorbet recipe. Sugar controlled the texture in our sorbet recipe. By using 1/2 cup of sugar per cup of fruit (give or take a few tablespoons, depending on the fruit), we were able to achieve the desired result: a smooth, creamy texture without cloying sweetness. We also found that adding a tablespoon of high-proof alcohol (tasteless vodka was our first choice) improved the texture of the sorbet and permitted a slight reduction in the amount of sugar.

Instructions

Pulse the sugar, zest, and salt together in a food processor until combined, about 15 pulses. With the machine running, pour the remaining ingredients through the feed tube and continue to process until the sugar is dissolved, about 1 minute. Strain the mixture into a large bowl and refrigerate until completely chilled, about 1 hour.

Pour the chilled mixture into the ice cream machine canister and churn, following the manufacturer's instructions, until the mixture resembles soft-serve ice cream.

Transfer the sorbet to an airtight container and press plastic wrap flush against the surface. Cover the container and freeze the sorbet until firm, about 3 hours.