A clean, refreshing lemon sorbet where infusing the zest in water gives extra citrus aroma.
Ingredients
- Lemon juice: 100 g
- Sugar: 140 g
- Water: 175 g
- Zest of 1 lemon
Method
- Add the lemon zest to the water and let it infuse for 20 minutes.
- Mix the lemon juice with the sugar.
- Strain the zest out of the water, then add the water to the juice and sugar.
- Freeze the mixture in the Freeze&Go.
Bring it to your business in New Zealand
Freeze&Go is part of the Carpigiani range available through Majors Group. See our gelato machines and Carpigiani range for options. For ready-made flavour bases, browse Rubicone ingredients.
Carpigiani in New Zealand — Majors Group
Majors Group is the official Carpigiani distributor in New Zealand: machines, Rubicone ingredients, ISA cabinets, Techfrost blast freezers, packaging, Carpigiani Gelato University training, finance and local service.
Source: Carpigiani news. Rewritten for New Zealand by Majors Group.
