For centuries, Sicilians (and all Italians alike) have been resorting to refreshing lemon sorbets to tackle the heat of the torrid Italian summers. That’s right, our Sorbetto N.3 Limone Siciliano is one of the most popular – if not the most – frozen desserts in Italy. The reason is quite simple: lemon sorbet is relatively easy, with simple and delicious ingredients such as water, sugar, fruit. The recipe’s simplicity doesn’t compromise the taste of the dessert; intense, refreshing, somewhat acidy, lemon sorbet is a blessing for these summer nights where the heat is just too much. Even though its paternity has been a matter of discussion – a classic in Italian dessert culture – Sicilian chef Francesco Procopio Cutò is widely recognised as the father of lemon sorbet as we intend it now.
When to serve lemon sorbet
As mentioned before, Italians like to have their sorbettos after dinner, as a cocktail-like dessert, poured in a tall, glamorous Martini glass. Even though it is not the same as lemon ice cream, the sorbet can also be served and ate with a spoon, similarly to all other types of ice cream. Thanks to its intense, refreshing taste with a hint of acid, lemon sorbets are used as palate cleansers. Feel free to serve it at any time during your dinner or Sunday meal, usually before, during or after the main course.
