Sherbet Lemon
Try this Sherbet Lemon recipe, or contribute your own.
Try this Sherbet Lemon recipe, or contribute your own.
- 1 cup white sugar
- 1/2 cup water
- candy thermometer
- 1/4 tsp cream of tartar
- 1/2 cup glucose syrup (corn syrup)
- 1/4 cup icing sugar
- candy making gloves
- silicone mat
- 1 tsp bicarb soda
- grated peel of 1 lemon (scrubbed first)
- 1 tsp citric acid
- additional icing sugar and citric acid
- butter for greasing
- chopsticks
- metal strainer
- Carbohydrate 190.277565160743 g
- Cholesterol 30.53 mg
- Fat 11.5736200000473 g
- Fiber 0.000390000005811453 g
- Protein 0.1207 g
- Saturated Fat 7.30545600000947 g
- Serving Size 1 1 -2 cups hard candy (328g)
- Sodium 1363.99340000448 mg
- Sugar 190.277175160737 g
- Trans Fat 0.805155999999051 g
- Calories 840 calories
Step-by-step
- In a saucepan, stir together over medium heat, the sugar, water, glucose syrup, lemon peel, and cream of tartar.
- Once the sugar has dissolved, place in the thermometer and let cook without stirring.
- While it's cooking, in a bowl mix together the icing sugar, citric acid and bicarb soda, and set aside.
- Have a pat of butter nearby, to keep the end of the chopstick oiled.
- Once the candy reaches 300F, hold the metal strainer over the silicone mat and pour the candy through to catch the lemon peel.
- Put on your candy making gloves, and start pulling and tucking your sugar edges into the middle, until the whole piece can be picked up.
- Start pulling and folding the candy over and over until it starts to become difficult.
- Pull sections off, rolling the pieces into balls, then pressing the chopstick end down into the middle of the candy, before removing the chopstick to leave an insert where the powdered sugar can go.
- Once all the balls with holes have been made, press, using a clean chopstick, the icing powder mix into the centre.
- Assuming the candy is now too hard to press together, place the candies on a baking tray lined with baking paper, and place in a warm oven.
- Pay close attention using your gloved hands to check for softness. The moment you can press the ends together of one candy, remove the tray and close all the ends. Don't let the candy heat up too much!
- In a bowl, mix together a cup of icing sugar with a tsp of citric acid, and roll the candies in the powder.
- I prefer to store my candies in the excess sugar in an air tight container to keep any moisture at bay.
My Sherbet Lemon Adventure: A Sweet Success Story
As a busy professional woman, I'm always on the lookout for recipes that are both delicious and manageable. I crave the simple pleasures, those moments of sweetness that remind me to pause and enjoy life. This Sherbet Lemon recipe fits the bill perfectly. It's a delightful project for a quiet evening, and the result? A batch of stunning, homemade candies that are far superior to anything you'll find in a store. The whole process, from the initial simmering of the sugar to the satisfyingly tactile act of pulling and shaping the candy, felt incredibly therapeutic. It’s a journey of transformation, from simple ingredients to something beautiful and delicious.
What initially drew me to this recipe was the beautiful, vibrant color and the promise of a refreshing, lemony flavor. I’ve always loved lemon – its tangy zest brightens up any dessert and its zesty aroma always leaves me feeling invigorated. I found this particular recipe in an old family cookbook passed down through generations – each page held a treasure of simple yet exquisite recipes, testaments to the artistry of home cooking. This Sherbet Lemon recipe was particularly intriguing – a harmonious blend of sweet and tart, creating a unique flavor profile that stands out. The process, while intricate at first glance, turned out to be surprisingly straightforward. With each step, I found myself becoming more confident and increasingly captivated by the alchemy of sugar and lemon.
The process of making these candies was surprisingly meditative. The careful measuring, the precise timing of the cooking, and the delicate manipulation of the hot, pliable candy all demanded focus and patience. It's a perfect counterpoint to the fast-paced demands of my daily routine. The rhythmic pulling and folding of the candy became a kind of mindful exercise, allowing me to clear my mind and focus on the task at hand. The anticipation of the final product, those vibrant, shimmering lemon candies, was a constant source of motivation.
The outcome surpassed my expectations. The candies were not just delicious; they were visually stunning. Each piece was a little work of art, gleaming with a vibrant, glossy finish. The contrast of the sweet candy with the tangy lemon flavor was heavenly. The slight tartness provided a balance to the sweetness, preventing it from becoming cloying. The texture was perfect—chewy yet firm, offering a delightful resistance as you bite into them.
More than just a recipe, this Sherbet Lemon experience has become a cherished part of my routine. It’s a reminder to slow down, appreciate the little things, and to find joy in the creation of something beautiful and delicious. These candies are more than just a sweet treat; they are a testament to the power of simple ingredients transformed through patience and care into something truly special. Whether you're a seasoned baker or a complete novice, I highly recommend giving this recipe a try. It's a delicious adventure waiting to happen.
This Sherbet Lemon recipe has become a staple in my recipe repertoire. I often make a batch for special occasions, gifting them to friends and family. The candies are always a huge hit, sparking conversations and smiles wherever they go. They're the perfect accompaniment to afternoon tea, a delightful addition to a dessert platter, or a simply satisfying treat enjoyed on their own. Beyond the delicious taste, the process of making them is incredibly rewarding. It's a chance to connect with a simpler way of life, one where time and care are the essential ingredients. And the results? A jar of happiness, one sweet, lemony candy at a time.
The beauty of this recipe is its adaptability. You can experiment with different flavors, using other citrus fruits or even incorporating herbs for a unique twist. I’ve even considered adding a touch of lavender or rosemary for a more sophisticated flavor profile. The possibilities are endless! But even in its original form, the Sherbet Lemon recipe is a keeper – a testament to the enduring appeal of classic confectionery.
