Sorbetto di limone
Rome - Lazio
This ice may also be served in lemon shells. Slice a small piece off the bottom of each lemon so that the lemon can stand upright. Cut away a lid (reserve) and remove all the pulp. Fill the lemon with the ice and freeze.
2 1/2 cups sugar
1 cup water
2 1/2 cups fresh lemon juice, from 8 to 15 lemons, depending on size
Grated zest of 2 lemons
Candied lemon peel or lemon slices packed in syrup
Fresh mint leaves
1. Make the sugar syrup by boiling the sugar and water on a very low flame for 10 minutes. Stir until the sugar has dissolved. Let cool.
2. Add the lemon juice and grated zest to the cooled syrup. Set aside for 1 hour.
3. Strain the syrup and process in an ice-cream machine according to directions. If you do not have a machine, pour the syrup into a flat dish and freeze; when frozen, puree in a food processor fitted with the metal blade till mushy.
4. Brush a 10 1/2 X 4 X 3-inch (26 1/2 X 10 X 7 1/2-cm) loaf pan lightly with oil and line with plastic wrap. Pour the lemon ice into the pan. Cover tightly with foil and put in the freezer until serving time (do not store too long; the ice will lose its flavor).
5. When ready to serve, unmold the ice into a rectangular platter and garnish with candied lemon strips or lemon slices packed in syrup. Garnish the rim with fresh mint. This should be allowed to soften for 10 minutes in the refrigerator before serving.
Italian Cooking in the Grand Tradition
Jo Bettoja and Anna Maria Cornetto
The Dial Press