The lemon sorbet recipe
- 75 g (1/3 cup) water
- 70 g (5/8 cup) sucrose
- 100 g (1/2 cup) lemon juice
- 1 g jam pectin
- 2 g skim milk powder
- In a saucepan, make syrup with the water and half the sugar. Heat while whisking.
- At 45°C (113°F), whisk the other half of the sugar mixed with the pectin. Heat to 85°C (185°F) to pasteurieze.
- Cool the mixture to 40°C (104°F), then pour over the lemon juice and mix.
- Cool again to 4°C (39.2°F).
- Chill overnight in the refrigerator, mix again, place the mixture in your ice cream machine and stir until the desired texture is obtained.
The natural flavors of the Glacerie
The Glacerie specialities? Ice cream scoops playing on duets or threes of textures: blackcurrant/dark chocolate, hazelnut milk/apricot, pistachio, raspberry and almond milk, among many othersa. The ice cream institution also sells portionable and directly slicable tubes to take home to your freezer, perfect for semi-homemade desserts!
Chef David Wesmaël reinvents ice cream in his two boutiques in Paris and Lille (also available in his e-boutique). Designated a "World Pastry Champion" (Champion du Monde de Pâtisserie) in 2006, he seeks to "translate the very essence of these products into ice": strawberries from the Baule, melon from Cavaillon, Burgundy blackcurrant, bananas and pineapples from Réunion Island and more. The preparations are hand-made in the Lille workshop. The result is euphoria for the taste buds, usually with a surprising note!