Sorbetto di Limone from The Fundamental Techniques of Classic Italian Cuisine by Cesare Casella and Stephanie Lyness
(See “Sugar Density” for a discussion of the use of refractometers for making sorbetti.)
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Ingredients
- Juice of 10 to 12 lemons, strained of pulp
- 75 grams (3 tablespoons) glucose syrup, such as Trimoline
- Pinch of coarse salt
- 275 grams (1¼ cups plus 2 tablespoons) granulated sugar
- Finely grated zest of 4 lemons
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