Ingredients:

  • 2 cups filtered Water
  • 1 cup (340 g) Good Quality Honey, runny type
  • 5 cups (355 ml) Fresh Lemon Juice (about 6–8 medium lemons)
  • 1 tablespoon (10 g) Lemon Zest, finely grated
  • 1 small pinch Sea Salt (~0.5 g)

Instructions:

  1. Combine Syrup Ingredients: In a medium saucepan, combine the 2 cups of water, the 1 cup of honey, and the pinch of sea salt.
  2. Dissolve the Honey: Place the saucepan over medium heat. Stir constantly until the honey is completely dissolved and the mixture is clear. Bring it only to a gentle simmer, avoiding a vigorous boil.
  3. Infuse the Zest: Remove the pan from the heat. Stir in the lemon zest to allow the oils to infuse into the warm syrup.
  4. Strain: Pour the entire mixture through a fine-mesh sieve into a clean bowl. Discard the solids (zest).
  5. Initial Cooling and Chill: Allow the syrup mixture to cool slightly at room temperature for about 30 minutes. Then, cover the bowl tightly and transfer it to the refrigerator. Chill for a minimum of 3 hours, or until the mixture is completely cold (ideally below 4°C / 40°F). This step is essential for successful churning.
  6. Combine Juices: Once the base is thoroughly chilled, stir in the 1.5 cups of fresh lemon juice.
  7. Churn: Ensure your ice cream maker bowl is properly frozen and set up. Pour the chilled honey-lemon base into the running machine. Churn for 25–30 minutes, or until the mixture reaches the consistency of soft-serve ice cream.
  8. Harden (Cure): Transfer the soft sorbet immediately into an airtight freezer container. Smooth the top, cover tightly, and place in the back of the freezer for 2–3 hours to properly harden and cure.
  9. Serve: For the best texture, let the sorbet sit at room temperature for 5–10 minutes before scooping.