Meanwhile, squeeze the lemon to extract the juice. Discard the seeds.

Zest a lemon and set it aside. Now both the lemon juice and zest are ready.

Once the sugar water has completely cooled, add the lemon juice and lemon zest. Give it a quick stir.

Transfer the mixture to a freezer-safe bowl and place it in the freezer.

After 2–3 hours, once it starts to freeze, transfer it to a mixer and blend.

Do this every 2 hours to get a smooth mixture. The more you blend, the creamier your sorbet will be.

Keep blending once every hour for at least 5 times. Then, freeze it overnight and scoop it out the next day.

At first, it may be hard and crystal-like, but once you start scooping, it will soften and scoop out smoothly.

Serve the lemon sorbet chilled.

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Grape Sorbet

Ingredients

2 cups grapes

¼ cup water

¼ cup sugar

½ cup fresh orange juice

Instructions

Remove the grapes from their stems and rinse them thoroughly. Transfer to a blender or mixer.

Blend the grapes without adding water. Strain the juice using a metal strainer.

Extract the juice completely by pressing with a spoon.

Add orange (or lemon) juice and sugar. Mix well until the sugar completely dissolves.

Pour the mixture into a freezer-safe container and freeze for 3 hours.

After 3 hours, once it starts to freeze, transfer it to a mixer and blend it.

Repeat this blending process every 2 hours to get a smooth texture.

Finally, freeze the mixture for 4–5 hours or overnight.

Scoop and serve the grape sorbet immediately.