seasalted lemon sorbet
makes 1 pint
for the ice cream
1 cup confectioner´s sugar
lemon juice from 3 medium sized lemons
3 Tbsp tequila
2 Tbsp crème fraîche
1 1/2 cups heavy cream
for the syrup
grated zest of 6 lemons
1 1/4 cups lemon juice from about 6 lemons
1/2 cup plus 2 Tbsp water
1/2 cup sugar
coarse sea salt
Stir the confectioners sugar, lemon juice and tequila together in a large bowl until the sugar is completely dissolved. Whisk in the crème fraîche and heavy cream, whisking by hand or beating with an electric mixer on medium speed until thickened.
Pour the mixture into a 1-pint (about half a liter) capacity container and freeze until solid, at least 3 hours.
Combine the lemon zest, lemon juice, water and sugar in a small saucepan and bring to a boil over medium-high heat. Cook, stirring, until the sugar is completely dissolved. Reduce the heat to medium-low and simmer for 3 minutes. Chill completely, about 2 hours.
To serve, scatter coarse sea salt on a small plate. Dip the rims of chilled ice cream serving glasses in the syrup, then press them into the salt. Scoop the ice creaminto the prepared glasses and drizzle them with syrup to taste. Serve immediately.